Ginger & turmeric cod with rice noodles

Name: Ginger & turmeric cod with rice noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp fish sauce; 4 tsp clear honey; 2 tsp grated ginger; ½ tsp ground turmeric; 240 g pack Waitrose 2 Icelandic Cod Fillets; 100 g dried rice vermicelli noodles; 1 tbsp lime juice; 1 red chilli, finely chopped; 1½ tbsp Essential Sunflower Oil, plus a splash more for the noodles; 1 Essential Onion, thinly sliced • 2 cloves garlic, crushed; 240 g pack Essential Round Beans, trimmed and halved; 20 g pack dill, roughly chopped

This fast fish supper is on the table in 30 minutes – but speed doesn’t have to mean less flavour. These cod fillets are smothered in honey, ginger, turmeric and an all-important grind of black pepper to glaze the delicate flakes with a zing of sunshine.

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Serves2
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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2 tbsp fish sauce
4 tsp clear honey
2 tsp grated ginger
½ tsp ground turmeric
240g pack Waitrose 2 Icelandic Cod Fillets
100g dried rice vermicelli noodles
1 tbsp lime juice
1 red chilli, finely chopped
1½ tbsp Essential Sunflower Oil, plus a splash more for the noodles
1 Essential Onion, thinly sliced • 2 cloves garlic, crushed
½ x 240g pack Essential Round Beans, trimmed and halved
½ x 20g pack dill, roughly chopped

In a mixing bowl, whisk together 1 tbsp fish sauce, 2 tsp honey, the ginger, turmeric and a grinding of black pepper. Add the cod fillets, coating them in the mixture, then cover and set aside for 15 minutes.
Meanwhile, soak the noodles in just-boiled water for 8 minutes, then drain. Rinse with lukewarm water, then toss with a splash of oil to prevent sticking. Shake off as much water as possible and divide between two plates.
In a small bowl, make a sauce by mixing the lime juice with the remaining 1 tbsp fish sauce, 2 tsp honey and the red chilli.
Heat 1 tbsp oil in a large non-stick frying pan over a medium-high heat. Fry the onion, garlic and beans for 8 minutes until tender and just golden. Scoop into a bowl, then return the pan to a high heat with the remaining 1⁄2 tbsp oil. Fry the fish for 2 minutes on each side (don’t worry if it breaks up a little), then return the vegetables to the pan with the dill and heat for a final minute, ensuring the fish is opaque, cooked through and will flake easily with a fork. Pile everything onto the noodles, spoon over the sauce and serve at once.