Coconut fish with noodles

Coconut fish with noodles

(4) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Spicy coconut fish is a quick and easy dinner idea for those of us who don’t want to spend hours in the kitchen.

Featured in
Noodle recipes, Main recipes


  • 1 tablespoon peanut oil
  • 3 green onions, thinly sliced diagonally
  • 3 cm piece fresh ginger, grated
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar
  • 750g thick white boneless fish fillets, cut into 3cm pieces (see note)
  • 125g green beans, trimmed, cut into thirds
  • 200g dried rice stick noodles
  • 1/3 cup coriander leaves
  • lime wedges, to serve


  • Step 1
    Heat a wok over high heat until hot. Add oil. Swirl to coat. Add onions and ginger. Stir-fry for 1 minute or until tender. Add coconut milk, fish sauce, lime juice and brown sugar. Stir until well combined. Bring to the boil. Reduce heat to medium.
  • Step 2
    Add fish and beans. Stir until well combined. Cook for 3 to 4 minutes or until fish is cooked through.
  • Step 3
    Meanwhile, place noodles into a large heatproof bowl. Cover with boiling water. Stand for 6 to 8 minutes or until tender. Drain.
  • Step 4
    Divide noodles between serving bowls. Spoon over fish mixture and sauce. Top with coriander. Serve with lime wedges.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1688 kj


  • 18g

    Fat Total

  • 11g

    Saturated Fat

  • 3g


  • 33g


  • 101mg


  • 627.56mg


  • 4g

    Carbs (sugar)

  • 25g

    Carbs (total)

All nutrition values are per serve


Barramundi or ling would both be suitable fish for this recipe.

  • Author: Dixie Elliott
  • Image credit: John Paul Urizar
  • Publication: Super Food Ideas



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