Coconut Curry Fish and Noodle

Steps

1. Prep veggies Bring a full kettle to the boil. Cut carrots and courgette 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 noodle strands and leave to soak for 5 minutes. Drain and use scissors to snip noodles in a few places, making them easier to eat. Return to bowl and drizzle with a little sesame oil to prevent sticking.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Slice into 3cm pieces.
3. Start curry Finely dice onion. Heat a drizzle of oil in a pot on medium heat. Cook onion for about 3 minutes until soft. Add curry paste and cook, stirring, for 30 seconds, until fragrant. Add coconut cream and stock and bring to a simmer. Reduce heat to low and simmer for 2 minutes, until slightly thickened.
4. Cook fish Add fish to curry sauce, ensuring it is submerged. Gently simmer for 2-3 minutes (depending on thickness) or until fish is just cooked through. Remove from heat and stir through soy sauce and sugar.
5. Finish salad Add spinach to noodles and toss to combine.
6. Serve noodles with fish curry.