Coconut Poached Fish with Vermicelli Noodles

Steps

1. a full kettle to the boil.
2. In a large, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain. Drizzle with a little sesame oil to prevent sticking and use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 3–4cm pieces, to ensure even cooking. Heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, garlic, lemongrass and capsicum for 1–2 minutes, until soft.
4. Stir through brown sugar, fish sauce, coconut milk, turmeric and lemon zest. Bring to a simmer, then add fish and simmer gently for 2–3 minutes. Gently turn fish over and cook a further 2 minutes, until just cooked through.
5. Finely slice baby spinach leaves, add to pan and stir to combine. Remove from heat, add lemon juice and season to taste with salt or soy sauce.
6. While fish is cooking, prepare cucumber and mint garnish. Slice cucumber in half lengthways then using a teaspoon, scoop out seeds and dice 1cm. Finely chop mint leaves. Place into a small bowl and mix to combine. Season with salt and pepper.
7. Place cooked vermicelli noodles into bowls and top with coconut poached fish. Top with small handfuls of cucumber and mint garnish.