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Thai-style steamed cod and noodles
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160ml can essential Waitrose coconut cream
6 tbsp frozen Cooks’ Ingredients spicy Thai mix
1 lime, zest and juice
300g pack fresh rice noodles
2 tbsp sesame oil
4 essential Waitrose salad onions, sliced
2 pak choi, trimmed and sliced
4 x 125g frozen cod fillets, defrosted
1. Preheat the oven to 200˚C, gas mark 6, and tear 4 large squares of foil. Mix the coconut cream with the spicy Thai mix, lime zest and half the lime juice, and a pinch of salt.
2. Toss the noodles with the sesame oil, salad onions, pak choi, and remaining lime juice, then season. Divide the noodles between the squares of foil and place a piece of cod on top. Spoon the coconut mix over the cod, bring up the sides of the foil and seal well. Cook for 20 - 25 minutes. Carefully open the parcels and serve immediately.
Typical values per serving:
This recipe was first published in March 2012.