Coconut noodles & white fish

white fish lightly poached in coconut milk with slurpable coconut noodles

Tips

fish selection

For this recipe, I used swordfish. However, you can use any flaky white fish you like. I recommend, cod, bass, snapper or haddock. Something meaty.

Bass, snapper and haddock can be cooked as instructed below. Cod depends on the type of cut. Cod usually comes in fillets, perfect for frying and not thick steaks. I recommend poaching cod in the broth before adding your rice noodles. Add an additional 1/2 cup of broth.

no rice noodles? no problem

I like to use rice noodles because they absorb flavor amazingly. You can use any style of noodle you’d like. Angel hair, ramen, soba, However depending on the type of the noodle you will need to adjust cooktime, and liquid level. For thin noodles like angel hair, the below recipe will fit perfectly. For thicker noodles, like ramen, I’d recommend adding more liquid

coconut noodles & white fish

Preparation Time: 10 minutes | Cook Time: 30 minutes | Serving size: 2 – 4 people

Gather

• 2 thumbs of ginger, one minced and one cut in thin strips 
• 6 cloves of garlic, minced 
• Zest and juice from 2 limes 
• ¼ cup plus 4 tablespoons soy sauce
• 2-4 medallions of white fish (I like using swordfish or sea bass)  
• 1 tablespoon coconut oil (or neutral oil)
• 1 medium onion, sliced in thin strips (save some for garnish) 
• 1 tablespoon yellow curry powder
• 1 teaspoon cumin 
• 1 teaspoon chili flakes 
• Salt and pepper
• 1 can coconut milk 
• 2 cups of seafood, chicken or vegetable broth
• 1 8.8-ounce box of thin rice noodles 
• Chili oil, for garnish
• Cilantro, for garnish

Follow

1. In a bowl, combine minced ginger, half of minced garlic, juice from 1 lime, 1 teaspoon of lime zest and ¼ cup of soy sauce, and add fish. Set aside. Prepare a baking sheet with a silicone mat or parchment. Set aside. 
2. Preheat oven to 450 degrees.
3. In a saucepan over medium heat, add 1 tablespoon of coconut oil (or other neutral oil), onion, sliced ginger, the remainder of garlic and the remainder lime zest. Sprinkle curry powder, cumin and chili flake, and season with salt and pepper; stir so everything is coated. Saute until fragrant, 3-5 minutes. Add coconut milk, broth and soy sauce.  
4. Bring to a boil, reduce to medium-low heat and cover. Take swordfish out of marinade and place swordfish in oven and cook undisturbed, 5-8 minutes depending on fish thickness. Remove fish from oven and place in coconut broth. Add juice from 1 lime into coconut broth. Cover and let cook for 3 minutes, add rice noodles, and allow to cook uncovered until noodles are at desired doneness.  
5. Serve a hearty bowl of noodles and fish; garnish with chili oil, sliced onions and cilantro. Dig in and enjoy!