White Fish Satay with Glass Noodles

Quick and simple, this fish satay melds distinctly Eastern ingredients such as ginger, peanut butter and coconut milk for an exotic dish that is packed with flavour. Serve with glass noodles that have been cooked until tender and transparent.


Serves 4

Preparation Time

Cook time

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  • 400ml coconut milk
  • 2 Tbsp. peanut butter
  • 1 Tbsp. ginger, grated
  • 3-5ml green chilli, seeds removed and chopped
  • 1 Tbsp. fish sauce
  • 100g medium rice noodles
  • 400g hake fillet
  • 3 garlic cloves, sliced


Cook the rice noodles according to packet instructions.

Make a satay sauce by heating the coconut milk, peanut butter, ginger, chilli and fish sauce in a Le Creuset 29cm Signature Oval Casserole over medium heat. Whisk until the peanut butter is fully dissolved. Simmer for 5 minutes.

Add the fish and garlic to the satay sauce and poach for 5-7 minutes. Adjust the seasoning with extra fish sauce.

Serve with the rice noodles.