Asian Style Fish and Noodles

About two weeks ago I was craving Chinese food. In India, that’s not a problem because we have all the numbers on speed dial (just kidding). Let’s just say that when I crave Chinese food in India I don’t have to make it myself. We’re yet to explore Chinese food takeaway / dining options in Oslo. My daughter loves Chinese food too and more so when it comes in a takeaway box.  This one knows the difference between home cooked Chinese food and takeaway and she’s only two.

Anyway, I tried making this fish dish after scouring the web for ideas. I went in for a baked dish, because now that I have an oven I have every intention of over working it.

This is not a Chinese dish; you may call it an Asian inspired dish if you like. This is also very easy to make, because I don’t believe in slaving in the kitchen. You can prep this in about 10 mins, keep in the fridge and shove it in the oven when you’re ready for dinner.  You can bake immediately too, but letting the fish soak in the marinade makes it more sumptuous.

I used Salmon because that’s what was there in my fridge.  If you choose to try this with another fish let me know how it went. In Bangalore, while talking to this pub owner he said that they use a fish called Bhetki in most dishes like fish fingers because they are easy to filet and are quite meaty.  So you can probably ask your fish guy at the supermarket to filet this fish for you.

Asian style fish and noodles

For the Fish

4 Filets of Salmon (125 gms each)
2 tbsp Olive Oil
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tsp Brown Sugar
4 Cloves of Garlic (minced and crushed)
½ inch piece of Ginger (minced and crushed)
Pinch of Salt to taste
Cracked black pepper to taste

For the Noodles

200 gms of Noodles
2 tbsp Oil (Vegetable or Sunflower)
2 tsp Oyster Sauce
2 tbsp Rice Vinegar
1 medium sized onion finely chopped (I used onion because I didn’t have shallots or spring onions, but                   I’d recommend using those)
1 medium sized carrot (finely shredded)
1 medium sized red pepper / capsicum (finely shredded)
1 fresh Long Red Chili (I used this for slight heat. The long red chilies are not very hot, but they add some flavour and color. If you don’t have a fresh red chili you can put in a teaspoon of Red Chili Sauce for heat)

Since I was serving these noodles with fish I didn’t put in a lot of vegetables but you can put in whatever you like; mushrooms, broccoli, baby corn are some yummy and healthy options.

Baking the fish

In a bowl, pour the olive oil, soy sauce, rice vinegar, brown sugar, garlic, ginger, salt and pepper and give it a whisk, so that everything is mixed properly. In a baking dish, place the fish filets and pour the marinade making sure the filets are coated well. Keep in fridge for about an hour.

Preheat the oven at 180C. Bake the fish for 10 mins. At the end of baking time pull out your baking dish. The fish is cooked but a final sear to the fish adds more flavour and texture. Heat a pan, and carefully slide out the filet from the baking dish (skin side down if there is skin) and place it on the pan. Sear it on high heat for about 30 secs and remove from the pan. Once all the filets are seared you can pour the remaining juices from the baking dish into the pan and reduce it a bit on high heat for about 2 mins. This sauce can be poured over the fish when serving.

Making the noodles

Cook the noodles according to package instructions and keep aside.

In a hot pan or preferably wok, pour in the oil. Add in the onions and cook till translucent. Then add red chili (if using chili sauce add later while adding the oyster sauce), capsicum (or other vegetables) and sauté for about 2 to 3 mins. Add in the oyster sauce (you can add the chili sauce now), rice vinegar give it a good stir. Now add in the noodles and give it a good mix.

Serve the noodles on plate and place the fish on the bed of noodles. Pour the reduced sauce over the fish and noodles.

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