Asian Ginger and Tamari Fish
with noodle stir-fry
A tangy, slightly sweet sauce does double duty here served over fish and tossed into a noodle stir-fry.
Smarts: Any white fish will work in this recipe. The cook times assume thin white fish filets like tilapia, but adjust if using a thicker filet.
Ingredients
- Lemons - 1, wedges
- Fish, any white fish like tilapia or cod - 4 filets
- Ginger-Tamari Sauce (ingredients listed separately) - 2 Tbsp
- Bell peppers, any color - 1, finely sliced
- Carrots - 5 oz, shredded (look for pre-shredded)
- Noodles, gluten-free spaghetti or linguine - 6 oz
- Oil, toasted sesame - 1 Tbsp
- Ginger-Tamari Sauce (ingredients listed separately) - 1/4 cup
- Ginger - 1 Tbsp
- Green onions - 4 stalks, green and white parts chopped and combined
- Tamari - 4 Tbsp
- Water - 6 Tbsp + 1 Tbsp
- Mirin - 3 Tbsp, sub rice vinegar but reduce amount by half
- Sugar - 2 tsp
- Cornstarch - 2 tsp
Nutrition Facts
Prep
- Bell peppers / Carrots - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
- Make sauce - Grate ginger. Chop green onions. Combine ginger, Tamari, first portion of water, mirin, and sugar in a small saucepan over medium heat. Add green onions to sauce. When sauce is simmering, combine second portion of water and cornstarch. Pour into sauce and continue simmering until sauce thickens slightly, ~1 minute. (Can be done up to 5 days ahead)
- Cook noodles - Boil noodles according to package directions. (Can be done 1 day ahead)
- Lemons - Slice into wedges.
- Fish - Rinse and pat dry. Season with some salt and pepper.
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Make
- Heat oven to 400F / 204C degrees.
- Brush a baking dish with some oil or spray with nonstick cooking spray. Place fish in a single layer in dish. Pour sauce (portion for fish) over top. Bake until fish is cooked through and flakes easily with a fork, 12 to 14 minutes.
- Heat a wok over medium heat. Add toasted sesame oil and then bell peppers and carrots to heated oil. Add a pinch of salt and saute until vegetables are tender but still have some crunch. Add noodles and sauce (portion for noodles). Saute for 1 minute more.
- Serve fish with noodles on the side. Squeeze lemon juice from wedges over both. Enjoy!
Nutrition Facts
Reviews
Ratings
41 reviews
Really good fish recipe. We don't love eating fish, but this is a good one to use every so often.
0 HelpfulNice delicate flavor (I'm in New Orleans so all these dishes seem less spiced compared to the local fare). I have been cubing the zucchini and it has been fine, spirilized noodles are too much trouble IMHO. I used an orange bell pepper which looked great with the carrots and yellow squash/zucchini. Ginger sauce was fantastic. I think if I made this again, I would try grilling the fish.
0 HelpfulThe tofu was really dry. Maybe could marinate it and saute it rather than bake it? I also wish I would have added more veggies to the lo mein -- edamame, broccoli and cabbage seemed like good suggestions. Finished with sesame seeds, which added a nice texture.
0 HelpfulI loved this. I sauteed the tofu in the pan first with a bit of sauce to save turning the oven on. I took the tofu out and then followed the recipe. I added frozen broccoli and edamame, too.
0 HelpfulI stupidly dumped all the sauce on the fish, so I had to improvise a sauce for the noodles (they turned out fine). Really liked the sauce on the fish. Fish took almost twice as long to cook because it was a thick filet.
0 Helpful