Tamarind-Glazed Cod & Coconut Noodles

Boil a kettle

Preheat the oven to 200°C/ 190°C (fan)/ 400°F/ Gas 6

Chop the spring onion(s) finely, discarding the root ends

Chop the coriander finely (stalks too)

Combine 1 tbsp (2 tbsp) sugar with 1 tbsp (2 tbsp) boiled water and stir to fully dissolve

Add the tamarind paste and mix well until smooth - this is your glaze

Place the coconut cream sachet(s) in a mug and cover with boiled water until fully submerged (this softens the naturally hard cream)

Heat a large pot (with a matching lid) with 1 tbsp (2 tbsp) vegetable oil over a medium heat

Once hot, add the spring onion and half the coriander

Cook for 1 min, then add 800ml (1.6L) salted boiled water and the noodles

Cover and cook for 6 min or until the noodles are tender with a slight bite

Meanwhile, add the cod fillets to a baking tray (use tin foil to avoid mess)

Drizzle with vegetable oil and season generously with salt and pepper

Spoon the tamarind glaze over the cod

Put them in the oven and cook for 8 min or until cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Once the noodles are done, add the softened coconut cream, sugar snap peas, fish sauce and soy sauce

Cover and cook for a further 2 min

Meanwhile, cut the lime(s) in half

Once the sugar snap peas are tender, remove the pot from the heat and add the juice of half the (whole) lime

Season the noodles generously with salt and pepper

Cut the remaining lime into wedges