Ginger and soy fish with coriander noodles

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Ginger and soy fish with coriander noodles
  • 1/4 cup (60ml) chinese cooking wine
  • 1/4 cup (60ml) light soy sauce
  • 2 teaspoon sesame oil
  • 2 clove garlic, crushed
  • 1 medium piece fresh ginger (20g), grated
  • 1 teaspoon caster sugar
  • 4 x 200g snapper fillets, skin on
  • 180 gram dried somen noodles
  • 1 1/2 cup fresh coriander leaves, firmly packed
  • 1 small piece fresh ginger (10g), sliced
  • 1 1/2 tablespoon peanut oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon dried chilli flakes


Ginger and soy fish with coriander noodles
  • 1
    In a medium bowl, combine cooking wine, sauce, oil, garlic, ginger, sugar and fish.
  • 2
    Meanwhile, to make coriander noodles: In a large saucepan of boiling water, cook noodles until tender; drain reserving ¼ cup cooking liquid. Meanwhile, blend or process coriander, ginger, oil, juice and chilli until mixture forms a paste. In a large bowl, combine coriander paste, noodles and reserved cooking liquid.
  • 3
    In a heated, oiled large frying pan, cook fish over medium heat for about 2-3 minutes each side, or until cooked through.
  • 4
    Serve fish with coriander noodles.


Chinese cooking wine (chinese rice wine or hao hsing) is available from selected supermarkets and Asian food shops; use sherry if you can't find it. Somen noodles are the thinnest variety of Japanese noodle, similar to vermicelli. It is available at selected supermarkets and Japanese food shops.

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