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Lime coriander & coconut cod with rice noodles

Lime coriander & coconut cod with rice noodles

An example of how ingredients ‘self-steam’ when being cooked in a microwave. This is about as speedy as warm food can be, as the fish and greens need just 3 minutes to be perfectly cooked, with barely any preparation time in advance of that.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • PlusCooking time is 6-10 minutes, depending on microwave wattage

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.


  • 200g rice vermicelli noodle nests
  • 400ml can Essential Coconut Milk
  • 4 tsp golden caster sugar
  • 2 unwaxed limes, juice of 1½, plus finely grated zest and wedges, to serve
  • 1 Cooks’ Ingredients Thai Herb Kit (see tip)
  • 500g Essential Pointed Cabbage, leaves separated
  • 2 salad onions, finely sliced
  • 2 x 240g packs 2 Icelandic cod (or haddock) fillets
  • 3 tbsp fish sauce


  1. Place the noodle nests into a large saucepan and cover with just-boiled water. Leave to soak for 6 minutes with a lid on. Drain through a sieve, cool under running water and drain again.

  2. Meanwhile, in a mixing bowl, whisk the coconut milk with 2 tsp sugar and the lime zest. From the herb kit, add 2 finely grated cloves garlic, 25g peeled and finely grated ginger, trimmed and finely chopped lemongrass, and 2 thinly shredded lime leaves.

  3. Cut the hard rib from the middle of the larger cabbage leaves, then shred the leaves into 2-3cm wide strips. Put the cabbage in the base of a 2L, large microwaveable container. Add the whites of the salad onions, then arrange the pieces of fish on top in one layer

  4. Pour over the coconut milk and aromatics and cover (but don’t seal) with a lid or plate. Microwave at full power for 3-4 minutes (1,000-1,200W), or up to 9 minutes (800W), until the fish is opaque and firm enough to flake with a fork. Leave the lid on for 1 minute more, if needed, so it can continue steaming while you bring the meal together.

  5. Divide the noodles between 4 bowls. Combine the fish sauce, remaining 2 tsp caster sugar, 1 tsp water and the lime juice. Drizzle evenly over the noodles. Lay the fish on top, with the cabbage on the side. Pour the coconut broth over the top and finish each bowl with bunches of fresh herbs, the remaining lime, cut into wedges, and the finely sliced bird’s eye chillies from the herb pack, if liked.

Cook’s tip

The Thai herb kit includes: 2 cloves garlic, 1 stalk lemongrass, 2 Makrut lime leaves, 25g ginger, 2 chillies and a mix of Thai basil and coriander, should you want to assemble your own. 


Typical values per serving when made using specific products in recipe


2,055kJ/ 490kcals



Saturated Fat












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