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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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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