Chilli soy fish with egg noodles

Chilli soy fish with egg noodles

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  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

These spicy fish fillets are steamed inside foil parcels in the oven which keeps them tasting moist and captures the Asian flavours.

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Noodle recipes, Nutrition information


  • 1/4 cup salt-reduced soy sauce
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons lime juice
  • 3cm piece fresh ginger, peeled, cut into thin matchsticks
  • 1 garlic clove, crushed
  • 4 (250g each) white fish fillets (such as blue-eye or ling)
  • 2 green onions, finely shredded
  • 440g fresh egg noodles
  • Steamed broccolini, to serve


  • Step 1
    Preheat oven to 200°C. Combine soy sauce, sweet chilli sauce, lime juice, ginger and garlic in a bowl.
  • Step 2
    Place four 30cm pieces of foil on workbench. Place 1 fish fillet on each piece of foil. Top with green onions. Spoon 2 tablespoons sauce mixture over each piece of fish. Fold up foil to form parcels. Place on a baking tray. Bake for 10 to 15 minutes or until cooked through.
  • Step 3
    Meanwhile, cook noodles according to packet directions. Place noodles on plates. Top with fish. Drizzle with juices from parcels. Serve with broccolini.


  • 1728 kj


  • 4.6g

    Fat Total

  • 1g

    Saturated Fat

  • 3.5g


  • 53.6g


  • 93mg


  • 1398mg


  • 36.2g

    Carbs (total)

All nutrition values are per serve


Assemble fish parcels up to 1 hour before cooking. Refrigerate until ready to bake. Variation: You could replace the white fish with salmon or ocean trout.

  • Author: Dixie Elliott
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas


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