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Tuesday, March 22, 2011

Asian white fish (pangasius) fillet with sesame noodles

A spicy creamy Tikka masala fish fillet, next to noodles enriched with a Chinese sesame sauce, all served with fresh cucumber to balance the taste off. Not too hot, not too sour, but rich and flavorful. Not to mention that it's reasonably light and really healthy. Sounds like the ideal meal. :)

Ingredients (serves 2):
  • 250 g pangasius (or other white fish) fillet
  • 2 large tablespoons tikka masala paste (or tomato paste enriched with lots of spices)
  • 100 ml sour cream (30% fat)
  • half a lime
  • 2 nests of Chinese egg noodles
  • half a large cucumber
  • 4 tablespoons raw sesame seeds
  • 2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • a little flour
  • a little olive oil

Heat the olive oil in a pan. Sprinkle the fish pieces with a little flour and fry them:

After 5-6 minutes turn on the other side:

Fry for 6 more minutes. Before declaring them done, however, you should check. If yours are thicker than ours, it may take a little longer. Meanwhile, heat water up to the boiling point, then turn off the heat underneath it and soak the noodles (covered):

Mix the cream with the tikka paste. Squeeze the lime into it:

When the fish is fried, add the sauce to the pan and fry for 3-4 minutes more:

Wash and cut the cucumber into slices:

Drain the noodles. Arrange them on the middle of the serving plates and the cucumber slices on one of the sides. Sprinkle the noodles with the sesame seeds:

Get the sesame oil and soy sauce:

Sprinkle the noodles with both, then add the fish and its sauce to the empty sides of the plates. It's ready, dig in!

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