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Healthy, Fast Dinner: Indonesian Spiced Fish

I don't understand people who say they don't like fish. There are so many different kinds that can be prepared in hundreds of various ways - it's hard for me to grasp why anyone would want to limit their dietary options and completely rule out fish. The first step to getting over a fear of fish is to realize that not all fish has a fishy smell. Start with lighter white fish fillets like talapia, petrole sole and halibut. Use one of these fishes for tonight's healthy, fast dinner: a delicious Indonesian inspired meal served on a bed of soft noodles. This fish practically makes itself as it poaches in the sauce and can be ready in 20 minutes. Sip a crisp Sauvignon Blanc while the fish cooks and dinner will be done before you know it. For the recipe,

Indonesian Spiced Fish
Modified from Flora Hearts

1oz (25g) unsalted butter
2 red onions, thinly sliced
1 teaspoon ground ginger
1/4 teaspoon chilli powder
1 lb (450g) skinless white fish, cut into strips
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon wine or rice vinegar
2 tablespoons reduced salt soy sauce
3/4 pint (150ml) pint cold water
Black pepper
1 small head bok choy, leaves shredded
8oz (225g) rice noodles

  1. Melt the butter in a frying pan, add the onions, ginger and chilli powder. Cook for 2-3 minutes, stirring.
  2. Cook the rice noodles according to packet directions.
  3. Mix together the sugar and cornstarch and gradually stir in the vinegar, soy sauce and water.
  4. Add to the onions in the pan and bring to the boil, stirring.
  5. Stir in the fish and bok choy. Simmer gently until the fish is just cooked and the leaves are just tender.
  6. Season to taste with pepper.
  7. Serve the fish and sauce on a bed of noodles.

Serves 4.

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