Ingredients

For the broth
1 tbs rapeseed oil
2 clove of garlic, finely sliced
2cm piece root ginger, peeled and chopped
1 stick of lemon grass, finely sliced
400ml vegetable stock
200ml coconut milk
1 tsp palm sugar
50ml tomato passata
½ lime
1 tbs soy sauce
1-2 tbs fish sauce
125g medium egg noodles
100g greens, shredded
1 tbs chopped coriander
For the Norwegian Skrei cod:
4 x 100g skinless, boneless Norwegian Skrei cod loin portions
1 tsp sesame oil
flaky sea salt

Method

Heat the oil in a heavy-based pan and add the garlic, ginger and lemon grass. Cook to soften the garlic but don't colour. Add the vegetable stock and reduce by half. Add the coconut milk, palm sugar and tomato passata. Season with the lime juice, soy sauce and fish sauce. Simmer for 10 minutes and then strain into a clean pan. Adjust the seasoning if required. Add the noodles and cabbage and simmer for 3-4 minutes. Finish with the coriander.
Brush the cod with the sesame oil, sprinkle with a little salt and steam for 6-8 minutes. The texture of the fish can be firmed up by salting for 30 minutes prior to cooking, if desired.
Divide the broth and noodles between bowls and top with the cod.

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