Crispy Fish With Asian Noodles Recipe

Name: Crispy Fish With Asian Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs, lightly beaten; 1/3 cup cornstarch; 1 None long red chili, finely chopped, plus extra, to serve; None None oil, for shallow-frying, plus 1 tbsp extra; 1 lb boneless fish fillets, cut into chunks; 2 None green onions, sliced, plus extra, to serve; 1 (1 inch) piece ginger, grated; 2 cloves garlic, sliced; 1/2 cup water; 1/4 cup sweet chili sauce; 2 tbsp kecap manis (thick sweet soy sauce); 1 tbsp soy sauce; 1 lb singapore noodles, cooked, drained; 1 bunch baby bok choy, leaves separated

Servings: persons

2 large eggs, lightly beaten
1/3 cup cornstarch
1 None long red chili, finely chopped, plus extra, to serve
None None oil, for shallow-frying, plus 1 tbsp extra
1 lb boneless fish fillets, cut into chunks
2 None green onions, sliced, plus extra, to serve
1 (1 inch) piece ginger, grated
2 cloves garlic, sliced
1/2 cup water
1/4 cup sweet chili sauce
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp soy sauce
1 lb singapore noodles, cooked, drained
1 bunch baby bok choy, leaves separated

1
In a large bowl make the batter by, whisking eggs, cornstarch and chili together.
2
Heat oil in a wok or large saucepan on high, until a drop of batter sizzles as soon as it's added.
3
Working in two batches, dip fish into batter. Cook each batch for 2-3 minutes, until golden and cooked through. Drain on paper towels.
4
Heat extra oil in a wok or large frying pan on high.
5
Stir fry green onions, ginger and garlic for 1 minute. Add water and sauces and simmer 1 minute. Toss in the noodles and bok choy and cook another 1-2 minutes.
6
Serve noodles topped with fish, extra chili and green onions.

577

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large eggs, lightly beaten, 1/3 cup cornstarch, 1 None long red chili, finely chopped, plus extra, to serve, None None oil, for shallow-frying, plus 1 tbsp extra, and more.

Yes, Crispy Fish With Asian Noodles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Fish With Asian Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions