Ginger & turmeric cod with rice noodles

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.