White Fish Satay with Glass Noodles
- 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.