Sweet 'n' Sour Fish with Noodles

Written by: Etoile Smulders | Published on September 30, 2026 | Time to read 3 min

Prep time 20 mins	Cook time 10 mins
Servings 4	Category Main / Seafood
Origin Kiwi catch-and-cook

We'd had this one in mind for a while, just waiting for the right catch. After a morning out on the boat we came home with a cracking snapper – the perfect fish for this kind of cook-up. Tarakihi or gurnard work a treat too; you just want a firm white fish that holds its shape and has a satisfying bounce once fried. Add a few flavour-bomb store-bought sauces, fire up the COBB Grill, and in no time you've got a big bowl of crispy fish and slurpable noodles – easy, hearty and plenty to feed the whole crew.

Ingredients:

Firm white fish – snapper, tarakihi or gurnard
Eggs
Cornflour (cornstarch)
Canola oil
Garlic & ginger (minced or from a jar)
Chilli flakes or fresh chilli
Pre-cooked noodles (glass noodles work well)
Soy sauce
Store-bought sweet 'n' sour sauce
Lime
Fresh coriander
Salt & pepper
Crispy chilli oil

Cooking Sweet 'n' Sour Fish with Noodles on the COBB

Steps:

Prep the fish:

Fillet the fish and cut into bite-sized cubes.
Season with salt and pepper (or fish spice if you have some).
Coat in whisked egg, then lightly dust with cornflour.

Deep fry:

Heat canola oil in the COBB Wok – enough for deep frying, not shallow frying.
Once the oil is smoking hot, fry the fish cubes for about 2 minutes until golden and cooked through.
Remove and drain on paper towel.

Noodles:

Discard most of the oil, leaving about 3 teaspoons in the COBB Wok, and heat until hot.
Add the garlic, ginger and chilli (store-bought minced garlic & ginger keeps it easy).
Once fragrant, add the pre-cooked noodles and a dash of soy sauce. Toss until well coated and all the flavours have combined.

Sauce it up:

Coat the fried fish generously in sweet 'n' sour sauce.
Add to the noodles and gently mix through.

Serve: Squeeze over fresh lime, scatter with coriander and finish with a drizzle of crispy chilli oil. Crispy fish, sticky sauce and slurpable noodles – a big feed with big flavour, ready for the crew.

COBB tips:

The COBB's windproof design keeps the heat steady for deep frying – perfect on the beach or at the boat ramp.
Get the oil properly hot before the fish goes in so the coating crisps up rather than soaking in oil.