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Singlefile Wines

Seared snapper and soy ginger noodles

Seared snapper and soy ginger noodles
Recipe Date:
13 May 2020
Serving Size:
Cook Time:
Laura Warren, a very dear friend of Phil and Viv and Wine Club member, recently made this dish for them for dinner. It matched perfectly to our Riesling - lovely balance of the right acidity and flavour was delicious with the salmon. This recipe and image is courtesy of
  • 180 g dried soba noodles
  • 200 g snow peas, trimmed, thinly sliced
  • 1 large bunch of asparagus, trimmed, halved
  • 50 g baby spinach leaves
  • 5 small radishes, trimmed, thinly sliced
  • 2 tsp sesame oil
  • 2 tbsp salt-reduced soy sauce
  • 1 tbsp mirin
  • 1 tsp fresh ginger, finely grated
  • 600 g snapper fillets (ideally 150g each)

Step 1
Cook the soba noodles in a saucepan of boiling water following packet directions, adding the snow peas and asparagus in the last minute of cooking. Drain. Refresh under cold running water. Drain.

Step 2
Transfer noodles and vegetables to a large bowl. Add the spinach, radish and 1 tsp sesame oil. Gently toss to combine.

Step 3
Combine the soy, mirin, ginger, sugar and remaining sesame oil in a small bowl. Stir until sugar dissolves.

Step 4
Heat a large non-stick frying pan over high heat. Spray with olive oil. Use a sharp knife to score the skin of the snapper. Cook the snapper, skin-side down, for 2 minutes or until crisp. Carefully turn. Cook for a further 1-2 minutes or until just cooked through.

Step 5
Divide noodles and vegies among plates. Top with snapper. Drizzle with the soy dressing and sprinkle with herbs.

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