[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 plans only. Offer ends 27/02/24. See terms.
Crispy fish with sesame noodles

Crispy barramundi with sesame noodles

Total Time
40 min
25 min
15 min


Soba noodles, dry

180 g

Barramundi, raw

360 g, (4 x 90g) skin on

Fresh ginger

1 tbs, 5cm piece, finely chopped

Sesame seeds

1 tbs

Pak choy

4 baby, leaves separated

Canola oil

2 tsp


1 clove(s), finely chopped

Dried chilli flakes

1 tsp

Soy sauce

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Cook noodles following packet instructions, then drain and set aside.
  2. Pat fish dry with paper towel. Heat oil in a large, non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 2 minutes, pressing it down with a spatula until skin is crisp. Gently flip fish and cook for a further 2 minutes or until it starts to flake. Transfer to a warm plate and leave to rest for 5 minutes.
  3. Meanwhile, lightly spray same pan with oil. Cook ginger and garlic for 2 minutes. Add sesame seeds, chilli and pak choi, and cook for 2 minutes. Add noodles and stir-fry until noodles are heated through. Stir in soy. Serve noodles topped with fish.


TIP: Cooking the fish with the skin on adds flavour and helps stop the delicate fillets from falling apart. Don’t move the fish around once it’s in the pan – you only need to turn it once.