Fish and Noodles with Lemon Ginger Sauce

99 Pieces of Fish in the Fridge: Part I

My husband went fishin’ with the menfolk this past weekend (you have to say fishin’ if you want to sound cool). I stayed home, which was fine with this particular wimmenfolk, because it was 95°F in the shade, and there isn’t much shade in a boat in the middle of a lake.  Apparently the fish were really biting, and hubby came home with a ton (well maybe closer to 20 pounds) of fish. I can’t for the life of me remember what species they were other than aquatic and not catfish.  

Of course this sent me into a fish cooking frenzy. That first night I made this recipe from Steamy Kitchen, which is adapted from the book Super Natural Cooking by Heidi Swanson . I substituted about a pound of my husband’s fish haul for the tofu and added a tablespoon of fresh cilantro and 3 thinly sliced scallions right at the end. It was fantastic! The lemony dressing works perfectly with the fish. I also served this dish warm. The next time I make it (there will be many next times!) I will probably use linguini noodles, and cook the fish more carefully. When you *stir* fry what turns out to be a delicate fish, you end up with mostly fish flakes and some larger chunks of fish by the time it’s done. Lesson learned.  We still ate every last bite.

I had wanted to try this recipe ever since it did the rounds on some the food blogs I read.  Check out some of the other versions on Simply Recipes  and on The Amateur  Gourmet. When I make this dish again, I’ll take some pictures and get them up on the blog. We were hungry, and it was 10 PM, so the camera stayed in the bag this time!

Join us for the next installment of 99 Pieces of Fish in the Fridge: Fish with French Herbs and Spring Veggies.

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