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Stir-Fried Rice Noodles with Marinated Fish

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Serves: 4

450g / 1 lb monk fish or cod, cubed
225g / 8oz salmon fillets, cubed
115g / 4ozl wide rice noodles
2 tbsp vegetable or peanut oil
2 shallots, sliced
2 garlic cloves, finely chopped
1 fresh red chilli, de-seeded and chopped
2 tbsp Thai soy sauce
2 tbsp chilli sauce
sprigs of coriander, to garnish

To the marinade
2 tbsp vegetable or peanut oil
2 fresh green chillies, deseeded and chopped
grated rind and juice of 1 lime
1 tbsp fish sauce


Place the fish in a shallow bowl. To make the marinade, mix the oil, green chillies, lime juice and rind, and fish sauce together and pour over the fish. Cover and chill for 2 hours.

Put the noodles in a bowl and cover with boiling water. Leave for 8-10 minutes (check the packet instructions) and drain well.

Heat the oil in a wok or large frying pan and sauté the shallots, garlic and red chilli until lightly browned. Add the soy sauce and chilli sauce. Add the fish and the marinade to the wok and stir-fry gently for 2-3 minutes until cooked through.

Add the drained noodles and stir gently. Garnish with coriander and serve immediately.

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