Coconut fish noodles
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
CUISINE
Thai
COURSE
Main
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6. Have a casserole dish ready, one that has a lid.
Add the coconut oil to the dish with the desiccated coconut and put into the oven for the coconut to brown – this should literally only take a few minutes.
As soon as the coconut is golden, take out. Now to add the rest of your ingredients. Add the garlic, turmeric, pepper, fish sauce, salt, lime leaves and coconut milk. Mix well.
Crush the noodles in the palm of your hand and scatter into the coconut mixture. Now add the cod chunks, put the lid on and bake in the oven for 25 minutes, or until the noodles and fish are fully cooked through.
Give it a mix to break up the fish chunks. Spoon into bowls, scatter with some sliced red chilli and coriander and serve with a wedge of lime.
Nadiya’s Everyday Baking by Nadiya Hussain is published by Penguin Michael Joseph, priced £25. Photography by Chris Terry.
Ingredients
2 tbsp coconut oil
20g desiccated coconut
2 tbsp garlic paste
1 tsp ground turmeric
1 tbsp ground black pepper
4 tbsp fish sauce
1 tsp salt
3 lime leaves, thinly sliced
2 x 400ml tins of coconut milk
225g rice noodles
375g cod loins, chopped into chunks
To serve:
2 large red chillies, thinly sliced
a large handful of fresh coriander
lime wedges
Method
Preheat the oven to 200°C/fan 180°C/gas mark 6. Have a casserole dish ready, one that has a lid.
Add the coconut oil to the dish with the desiccated coconut and put into the oven for the coconut to brown – this should literally only take a few minutes.
As soon as the coconut is golden, take out. Now to add the rest of your ingredients. Add the garlic, turmeric, pepper, fish sauce, salt, lime leaves and coconut milk. Mix well.
Crush the noodles in the palm of your hand and scatter into the coconut mixture. Now add the cod chunks, put the lid on and bake in the oven for 25 minutes, or until the noodles and fish are fully cooked through.
Give it a mix to break up the fish chunks. Spoon into bowls, scatter with some sliced red chilli and coriander and serve with a wedge of lime.
Nadiya’s Everyday Baking by Nadiya Hussain is published by Penguin Michael Joseph, priced £25. Photography by Chris Terry.
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