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Pick n Pay


For Serving


  1. Poach haddock in a pan with coconut milk until tender.

  2. Remove from heat and drain, reserving coconut milk.

  3. Remove skins and flake fish with a fork.

  4. Heat oils in a pan and fry spring onion, ginger and garlic.

  5. Add kernels and stock and simmer for 10 minutes.

  6. Add reserved coconut milk, soy sauce, noodles and fish.

  7. Stir through lime juice and zest

  8. Ladle into bowls and serve topped with coriander, eggs, spring onion, sesame seeds and sliced radish.