Ingredients

Method

• 200 ml light coconut milk (half a can)
• 1/2 cup vegetable stock
• 6 cardamom pods
• 2 garlic cloves, crushed
• 1 fresh green chilli, chopped
• 4 x 200 g hake fillets, portions
• 2 T olive oil
• Sea salt and freshly ground black pepper
• 500 g rice noodles
• 100 g val papdi, podded and blanched*
• 1/2 cup coconut flakes, toasted, for serving
• 1 lime, juiced and zested

Method

Ingredients

Place the coconut milk, stock, cardamom, garlic and chilli in a saucepan and bring to a gentle simmer over a medium to low heat. Simmer for 10 to 15 minutes, or until slightly reduced and fragrant.

Place a pan over a high heat, rub the fish portions with olive oil and season. When the pan is hot, place the fish in the pan, skin-side down. Fry for 2 to 3 minutes without turning. When the fish comes away from the pan easily, turn over and fry for a further 30 seconds, or until cooked through and tender but still firm.

Remove the fish from the heat and set aside. Add the noodles to the coconut broth and cook for 5 to 10 minutes, or until tender.

To serve, place the hake in deep bowls, pour over the coconut broth and noodles, scatter with toasted coconut and val papdi, add a squeeze of lime juice and scatter with lime zest.

*Cook’s note: Val papdi are slightly bitter, flat green beans that originate from western India. Use mangetout, edamame beans or green beans as a substitute.