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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.
PlusCooking time is 6-10 minutes, depending on microwave wattage
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.
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
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.
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.
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
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.
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.
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
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