Ingredients
2 tbsp coconut oil
20g desiccated coconut
2 tbsp garlic paste
1 tsp turmeric
4 tbsp fish sauce
1 tsp salt and pepper
3 lime leaves, thinly sliced
1 tin coconut milk
200g rice noodles
250g cod loins, chopped into chunks
2 red chillies, thinly sliced
1/2 pack of fresh coriander
lime wedges
Instructions
Preheat the oven to 200°C
Add the coconut oil to a caserole dish with the desiccated coconut and put into the oven for the coconut to brown – this should literally only
take a few minutes.
As soon as the coconut is golden, take out. Now to add the rest of your ingredients. Add the garlic, turmeric, pepper, fish sauce, salt,
lime leaves and coconut milk. Mix well.
Crush the noodles in the palm of your hand and scatter into the coconut mixture. Now add the cod chunks, put the lid on and bake in
the oven for 25 minutes, or until the noodles and fish are fully cooked through.
Give it a mix to break up the fish chunks. Spoon into bowls, scatter with some sliced red chilli and coriander and serve with a wedge of