Lemon Marinated Fish with Coconut Broth

Steps

1. Prep fish Bring a full kettle to the boil. Pat fish dry and remove any remaining scales and bones. Cut widthways into 5cm pieces and place in a bowl along with lemon zest and juice, fish sauce and salt. Season with pepper, toss to coat and set aside for about 5 minutes to marinate.
2. Make broth While fish is marinating, thinly slice brown onion and bok choy; cut courgette in half lengthways then thinly slice; cut carrot into matchsticks (or grate). Heat a drizzle of oil in a medium pot (with a lid) on medium-high heat and cook brown onion for about 3 minutes, until softened.
3. Add ginger, salt and green curry paste and cook a further 1-2 minutes, stirring until fragrant. Stir through coconut cream, water, fish sauce and sweet chilli sauce, reduce heat to medium, bring to a simmer and cook for 3-4 minutes.
4. Cook noodles Add noodles to a heat-proof bowl, cover with boiling water and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to cut in a few places to make them easier to eat. Once broth has simmered, add marinated fish, carrot and courgette.
5. Finish broth Press down lightly to ensure fish is submerged and bring to a simmer on medium-high heat. As soon as broth is simmering, cover pot with a lid and turn off heat (the residual heat will cook fish). Leave for 5 minutes before carefully folding through bok choy. Season. Cut lemon into wedges and thinly slice spring onion.
6. To serve Divide noodles between bowls and spoon over fish and coconut broth. Scatter with coriander, spring onion and peanuts and serve with lemon wedges for squeezing over