Pan fried Fish with Chili Garlic Noodles Recipe

“Advise the ruler to govern the state as one cooks a small piece of fish… that is, don’t turn it so often in the pan that it disintegrates”. – Lao Tzu

Pan fried fish with chilli garlic noodles for me is a match made in heaven. And yet so quick and easy to make that it’s always my go to meal for a busy week day or when guests show up unexpected.

Pan fried white fish is like a perfect piece of blank paper that you can use to create something special, couple with any side of your choice to create a variety of beautiful colours and flavours. I love this simple method of cooking fish and can eat it with any salad but when I need something that would give it a kick without over powering it’s natural deliciousness, I serve it with Chilli garlic noodles. . I can eat this at least thrice a week 🙂 hope you will enjoy it too !

Check out our other delicious fish recipes like Za’atar Baked Fish and Crispy Fish in Chilli Sauce for more inspiration!

For The Fish:

• 4 fillets of Sole fish or any firm white fleshed fish (with or without skin)
• 4 cloves of garlic (crushed)
• 1 inch piece of ginger (grated)
• 1 teaspoon red chili flakes
• 4 tablespoon lemon juice
• salt to taste
• 2 tablespoon olive oil

For The Noodles:

• 1 packet (500 gms) egg noodles or Chinese noodles
• 2 teaspoon salt
• 6 cloves garlic ( finely chopped)
• 1 teaspoon red chili flakes
• 1 teaspoon oyster sauce
• 1 teaspoon fish sauce
• 2 tablespoon olive oil
• a bunch of spring onions

This Is What You Need To Do:

1. In a small bowl mix crushed garlic, grated ginger, chili flakes, lemon juice and salt.
2. In a plate spread out the fillets of fish, pour half of the mixture on the fish, turn over the fillets and pour the remaining mixture. Make sure the fish is evenly coated on all sides. Leave to marinate for 20 minutes or so.
3. Place a nonstick frying pan on medium heat, grease with olive oil. Place all four fillets in the pan (if with skin then skin side down first), let them cook for three minutes, cover the pan, cook another 1 minute.
4. Turn the side of the fillets, again cook for three minutest, again cover the pan for a minute. Turn the heat off, keep the pan covered.
5. Cook the noodles according to the instructions on the pan. Strain and set noodles aside.
6. Heat oil in the wok, fry garlic and chili flakes in the oil for a few seconds, add noodles. Turn down the heat, add fish sauce and oyster sauce, mix with a pair of tongs. Turn off the heat.
7. Make a swirl of noodles on your plate, place a fillet of fish on top (which is the star of the show), garnish with spring onions. ( When the fish is done it flakes easily with a fork).

Makes 4 servings