Red Coconut Curry Fish with Vegetable Vermicelli Noodles

Steps

1. a full kettle to the boil.
2. Pat fish dry with paper towels and remove any remaining scales or bones. Slice into 3–4cm pieces and set aside.
3. Heat a drizzle of olive oil in a medium pot on medium heat. Cook onion and celery for about 4 minutes until soft but not coloured. If onion starts to stick, add a tablespoon of water. Add curry paste and cook, stirring, for 30 seconds then add coconut cream and chicken/vegetable stock, bring to a simmer, reduce heat to low and simmer for 2 minutes. Stir through fish sauce, sugar and fish. Gently simmer for another 2 minutes, until fish is just cooked through then remove from heat.
4. While sauce is simmering, prepare the rest of the meal. Peel carrots, cut in half lengthways then thinly slice. Place in a large, heat-proof, bowl, along with vermicelli noodles. Cover with boiling water, use a fork to separate strands and leave to soak for 5 minutes. Drain and use scissors to snip noodles in a few places, making them easier to eat.
5. Return noodles to the same bowl, along with mung bean sprouts and spinach. Toss to combine.
6. Divide vegetable vermicelli noodles between plates or bowls. Spoon over red coconut curry fish and sprinkle with coriander.