Nadiya Hussain’s Coconut Fish Noodles
An aromatic, simple noodle dish inspired by the flavours of South East Asia. Definitely one to add to your repertoire of quick and tasty midweek meals.
From the book
This aromatic cod dish takes a few of the things I learnt in Thailand and some of the influences from my own family’s cooking and mixes them with one of my favourite ingredients: noodles. It’s fragrant, warming and so easy to make.
|2 tbsp||coconut oil|
|2 tbsp||garlic paste|
|1 tsp||ground turmeric|
|1 tbsp||ground black pepper|
|4 tbsp||fish sauce|
|3||lime leaves, thinly sliced|
|2 x 400ml tins||coconut milk|
|375g||cod loins, chopped into chunks|
|2||large red chillies, thinly sliced|
|a large handful of||fresh coriander|
You will need: a casserole dish with a lid.
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.