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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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.
This recipe is based on a popular Vietnamese dish called cha cha la vong. Sprinkle over some roasted peanuts for added flavour and crunch.
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
Energy | 2,071kJ/ 491kcals |
|---|---|
Fat | 11g |
Saturated Fat | 1.6g |
Carbohydrates | 63g |
Sugars | 20g |
Fibre | 5.9g |
Protein | 32g |
Salt | 4.2g |
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