Ginger & turmeric cod with rice noodles

Ginger & turmeric cod with rice noodles

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

This recipe is based on a popular Vietnamese dish called cha cha la vong. Sprinkle over some roasted peanuts for added flavour and crunch. 

And to drink...

Waitrose Blueprint Dry German Riesling (75cl) is a great-value white wine made from specially selected, high-altitude Mosel Valley grapes.


Typical values per serving when made using specific products in recipe


2,071kJ/ 491kcals



Saturated Fat












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