Donna Hay’s Spiced Fish with Sesame Ginger Noodles

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Another recipe from Donna Hay’s No Time to Cook, my friend Sonja made this for us for dinner last year – in my kitchen, so I just got to sit back and watch! I couldn’t believe how fast and yummy the whole dish was and so was keen to give it a go myself. When left to my own devices with no recipe, I normally really struggle to cook asian food that doesn’t all taste the same, but this simple recipe gets the balance of these readily available flavours just right without any stress. This recipe feeds 4 and calls for 4 firm white fish fillets, and I couldn’t believe that the 4 HUGE Basa fillets I picked up from the deli at Coles cost $4.80. The whole meal cost less than $8 and no more than 20 mins to make. I keep coming back to this recipe for all these reasons of simplicity and affordability, but also because I always think our family should be eating more fish and my brain struggles to think of anything but tuna (which not everyone loves). If you use gluten free rice stick noodles (such as Chang’s), this recipe is gluten and dairy free. And finally, if you don’t like much spiciness in asian food, go easy on the thai curry paste – and if you do like it spicy, go ahead and knock yourself out.

  • 2 tsp sesame oil
  • 2 tabs sesame seeds
  • 2 tabs fresh ginger, grated
  • 6 shallots or green onions, roughly chopped
  • 2 tabs fish sauce
  • 200g dried rice stick noodles
  • 4 tsp red curry paste (if you’ve only got green in the fridge, that’s fine too)
  • 2 tabs olive oil
  • 4 firm white fish fillets
  • 2/3 cup fresh coriander (if you have it and if you like it)
  • 2/3 cup fresh mint leaves (if you have it and if you like it)
  1. Place a medium non-stick frypan over low heat, add sesame oil, seeds, ginger, shallots and fish sauce and cook for 2-3 mins. Remove sesame mixture from pan and set aside. Wipe pan clean.
  2. Place noodles in a heat-proof bowl, cover with boiling water for 10 mins until separated and tender. 
  3. Combine curry paste and oil in a bowl and brush over both sides of the fish. Return the pan to low heat, add the fish and cook for 5 mins each side or until the fish is cooked through. 
  4. Drain noodles, stir through sesame mixture and divide between plates. Top with fish and herbs to serve as well as steamed boy-choy if you’re keen. 
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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

One response »

  1. I made this, and it was quick and tasty. The sesame noodle mix was a bit salty for me though, so next time, I’d reduce the amount of fish sauce. My extra tip is that when you buy a big chunk of fresh ginger, peel it all and chop into finger-sized pieces. Then freeze them. When you need to use it, grate it straight in from frozen.

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