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Caramelised fish fillets on a salad of noodles & beans in a coconut dressing


  • Preheat overhead grill to the highest degree.
  • Rub the fish with 1 tbsp lime juice and salt, and set aside. 
  • Heat the oil in a wok (or large non-stick pan) and saute the onion, chillies, garlic and ginger until reasonably tender. Add the shrimp paste and cook to toast, continually mashing, before adding the coconut milk, fresh coconut, vegie tock and the juice of 2 limes. Mix well, turn the heat down and gently cook for about 5 mins. Taste for seasoning.
  • Spread the sugar out on a plate and generously coat the fish on one side. Then carefully cook the fish, sugar side up, under the overhead grill for 4-5 mins, turning over if needed.
  • At the same time, blanch the noodles in a pot of boiling water until separated, with the beans. Drain well.
  • Then toss the noodles and beans in the sauce, mound in individual flat soup bowls and top with the fish and a little more of the sauce.
  • from Sri Owen - English cookbook author


  • 4 x 180 gm 'steaky' fish fillets, eg. blue eye
  • 2½ limes
  • sea salt flakes
  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 3-4 small red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tspn grated fresh ginger
  • 1 tspn shrimp paste
  • ½ cup coconut milk
  • 1 cup freshly grated coconut
  • ¼ cup vegetable stock
  • 4 tbsp demerara sugar
  • 1 packet Singapore noodles
  • 12 green beans, topped, tailed & halved

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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