Makes 4 servings
Ingredients for peanut sauce and noodles:
- 1/4 cup fish sauce
- 1/3 cup honey or brown sugar
- 2 tablespoons Thai dancer rice vinegar
- 1/2 teaspoon Trs Chilli Powder (extra hot)
- 1/4 cup creamy peanut butter (Skippy creamy peanut butter works well)
- 1/4 cup Chaokoh Coconut Milk 16% Fat
- 1 tablespoon Lobo red curry paste
- 4 ounces (113 g) Farmer Rice Sticks 10 mm (XL)
Ingredients for the glaze:
- 2 tablespoons Wang kanai brown sugar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons white wine vinegar
Ingredients for cooking the fish:
- 3 tablespoons olive oil
- 1 pound or four 6-ounce (454g) fillets of white flesh fish (black cod, tilapia, halibut, mahi mahi, sea bass)
- salt and pepper
- chopped green onions or chives – for garnish
1) Mix first 4 ingredients for the peanut sauce in a large pan, heat it up on low-medium heat, stirring to melt brown sugar. Then add peanut butter, coconut milk and red curry paste, continuing to stir until very creamy. If it is a little bit watery – that’s fine.
2) Cook rice noodles according to package instructions. Add noodles to the peanut sauce, keep it on warm (if you have that setting) or off the heat – otherwise too much liquid from peanut sauce will evaporate
3) To make the glaze: combine 2 tablespoons of brown sugar , 2 tablespoons freshly squeezed lime juice, 2 tablespoons white wine vinegar in small sauce pan, cook on medium-high heat until the glaze thickens slightly. Set aside and keep covered while you cook fish:
4) Season fish on both sides with salt and pepper. Heat a large skillet on high heat until very hot. Add 3 tablespoons of olive oil – it should sizzle immediately. Add fish fillets to the skillet without crowding them, and sear about 2 minutes on each side. I’ve used black cod but any other white fish will work too.
5) To serve, place a scoop of peanut sauce noodles in the middle of the plate, top with the fish fillet, pour some glaze over, making sure you have enough glaze for other fish fillets. Sprinkle with chopped green onions or chives on top, if desired.