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5-Spice fish with noodles & snowpeas


  • Rub the fish on one side with 5-spice powder and salt.
  • Then heat a thin layer of oil in a large heavy-bottomed pan and fry the fish until well coloured on both sides. Remove and set aside.
  • Pour off any oil from the pan and add the soy, stock, Chinese wine, sesame oil, ginger, garlic and spring onions. Mix well and bring to the boil.
  • Return the fish to the pan, turn down the heat and gently simmer, turning once or twice and regularly basting. Taste the sauce for seasoning.
  • When the fish is almost ready, briefly blanch the snowpeas and noodles in boiling water until the noodles have separated. Drain well.
  • To serve, mound the noodles and snowpeas in individual flat soup bowls and top with the fish and plenty of the sauce.


  • 4 x 180 gm fish fillets, bones & skin removed
  • 2 tspn 5-spice powder
  • 2 tspn sea salt
  • vegetable oil
  • 4-5 tbsp soy sauce
  • 5-6 tbsp fish stock
  • 4-5 tbsp Chinese rice wine
  • ½ tbsp sesame oil
  • 1 heaped tspn grated fresh ginger
  • 2 garlic cloves, crushed
  • 1-2 spring (green) onions, finely chopped
  • 24 snowpeas, topped & tailed
  • 1 packet Singapore noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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