Asian, Cooking, Dinner, Fish, Recipes

Sesame Crusted Fish with Ginger Noodles

November 30, 2012

Sesame Crusted Fish with Ginger Noodles

Growing up in Indonesia I was definitely more than spoiled with heavenly fragrant food rich in flavors. Somehow the Asian cuisine incorporates so many more aromatic flavors than our standard western recipes do. We tend to use the same seasonings over and over again. Salt and pepper will find their way into most dishes even though they are not necessarily needed. I have always been a fan of herbs and different spices but at times, especially when you want your dinner to be on the table in less than 15 minutes you won’t give lots of thought into seasonings, but rather the meal as a whole. When I’m very stressed I somehow forget that I have a whole kitchen cupboard {and a shelf in my room} filled with herbs, spices and oriental seasonings and will stick to the classic duo: salt and pepper, and maybe a dash of ground chili. But at the weekends when I’ve actually fully planned out the recipe I will make I force myself to be more creative and hence try to incorporate flavors into dishes that I would not necessarily think of otherwise.

This recipe is certainly not an “out-of-this-world” idea. Pairing ginger with soy sauce to create a thick paste to toss the noodles in was certainly not my invention, but I was nevertheless proud of myself for creating a dish that did not include salt or pepper. In addition, the sesame which the fish was rolled in adds an Asian touch which goes really well with the spicy noodles.

I chose to bake the crusted fish in the oven for purely logistical reasons. I only have one skillet and that was used to prepare the sauce. But if you want the fish to be even more flavorful you can certainly heat up oil in a skillet and fry them for a few minutes per sides.


This dish comes together in no time. Prep the crusted fish first and while it’s baking in the oven cook the noodles and prepare the sauce. It’s definitely one of those meals that you can quickly whip up after an hectic day at work or school and it doesn’t require you to have a ton of produce in the fridge.

Sesame Crusted Fish with Ginger Noodles

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adapted from Donal Skehan’s “Crispy Fish with a Warm Tangy Noodle Salad” from Kitchen Hero

serves 2


  • 100g Asian noodles, cooked according to instructions on pack
  • 150g sesame seeds (about ½ cup)
  • about ½ cup flour
  • 2 small eggs, whisked
  • 2 filets {about 125g each} of pollack filets
  • 2-3 tbsp. sesame oil
  • 4 garlic cloves, crushed and finely chopped
  • 2 spring onions, white ends removed and chopped thinly
  • optionally: fresh chili, finely chopped {use as much as you can tolerate}
  • fresh ginger {about the size of your thumb}, peel removed and finely grated using a microplane
  • dark soy sauce


  1. Preheat the oven to 180°C and line a baking sheet with aluminum foil.
  2. Lay out 2 large pieces of aluminum foil. Add the sesame seeds to one foil and the flour to the other.
  3. Cut the fish filets into bit size chunks and roll them in flour, egg and finally in the sesame seeds. Lay them out onto the baking sheet. Repeat with the rest of the fish and bake in the preheated oven for approximately 25-30 minutes.
  4. In the meantime cook the Asian noodles according to instructions on pack. Once done, drain and let cold water run over them. Then set aside.
  5. Gather the chopped garlic, spring onion and ginger. Heat up the sesame oil in a wok or a big skillet and once hot sauté the garlic, spring onion, chili {if using} and ginger on medium heat for a few minutes until fragrant. Then add enough soy sauce to cover the vegetable mix. Increase the heat slightly and wait for the sauce to thicken until you get a dark paste. Set aside.
  6. Before serving toss the cooked noodles to the soy sauce and cover with the sesame crusted fish bites.


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1 Comment

  • Reply Kathryn November 30, 2012 at 10:56 am

    Love how bright and zingy these flavours are – I think it’s really nice at this time of year when everything seems so heavy to have something a bit lighter!

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