Ingredients

• 600ml/1 pint vegetable or chicken stock
• ½ 'cherry bomb' 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

Directions

• Preheat the oven to 200C/180C Fan/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.