Ingredients

• Curry sauce

• 4 lemongrass shoots (smash using back of knife to break into strands)

• 2 cloves garlic

• ½ thumb ginger

• 1 medium onion, chopped

• 4 tsp Mae Ploy red curry paste

• 3 tins coconut milk

• salt and pepper

• 2tbsp oil Veg

• green veg (for example asparagus, pak choi, beans, peas, etc)

• 3 peppers (1 each: red, green, yellow)

• radish (optional)

• butter or oil Rice noodles (for example Amoy straight to wok noodles)

• Cod fillets, 1 per person (lightly oiled and seasoned with salt and pepper)

Method

Making the curry sauce:

1. In a small pot, add all the ingredients of the curry except coconut milk. Cook on a for a few minutes on a medium heat.

2. Once the onions turn soft, add the coconut milk and cook for 10-15 minutes, stirring occasionally. Take off the heat and set aside until time to serve.

Cooking the fish:

1. Heat up a pan with a tsp of oil and once it starts smoking, carefully add the fish, skin side down and cook for about 2 minutes. Throw in a knob of butter, turn the heat down to low and put a lid on.

2. The fish should cook with the steam created and also get a crispy skin. This will take about 5-10 minutes depending on the thickness. After 5-10 minutes, take lid off and if not cooked, carefully flip it and give it another 3-4 minutes.

3. Meanwhile, heat some butter in a pan, throw in the veg, salt and pepper and toss. Cook for 2-3 minutes; you want the veg to be nice and crunchy.

4. While the veg is cooking, bring the curry sauce to a boil. Cook the noodles according to pack instructions and portion into bowls.

5. To serve, pour the curry sauce over the rice noodles, topping with the veg, followed by the fish