- 600ml/1 pint vegetable or chicken stock
- ½ chilli
- 125g/4½oz noodles, cooked
- 1 tbsp fresh coriander
- 1 pak choi, cut into quarters
- 1 lime, juice only
- 150g/5½oz cod, skin on
- 1 tsp rock salt
- 1 tbsp honey
- 1 tbsp soy sauce
- Preheat the oven to 200C/400F/Gas 6.
- To make the noodle soup, in a large saucepan warm the chicken or vegetable stock with the chilli and noodles for five minutes.
- Add the coriander, pak choi and lime and cook for a further two minutes and serve.
- To make the teriyaki cod, in a medium-sized saucepan heat the oil. Place the cod in the saucepan and fry for two minutes.
- Add the rock salt and then turn over and cook on the other side.
- Place the pan into the oven for three minutes.
- Take out and glaze with the honey and the soy.
- Serve on top of the noodle soup.