Turmeric Dill Fish with Rice Noodles

• 190 g raw cod fillet, cut into large pieces — Raw Pacific cod fillet
• 70 g dry rice noodles — Dry rice noodles
• 60 g green cabbage, finely shredded — Raw green cabbage
• 80 g canned light coconut milk — Canned light coconut milk
• 18 g fresh lime juice — Fresh lime juice
• 1.5 g dried dill weed — Dried dill weed
• 1.5 g ground turmeric — Ground turmeric
• 15 g scallion, sliced — Raw scallion
• 4 g garlic, grated — Raw garlic
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g avocado oil — Avocado oil

Method

1. 1Soften the rice noodlesCover rice noodles with freshly boiled water for about 5 minutes, or according to the package, until tender. Drain.5 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse brieflyRinse briefly, and keep warm thoroughly, then shake off all excess liquid.Look for: Noodles are flexible with no hard center and remain separated.Safety: Handle boiling water carefully.
3. 3Season and sear the codCoat cod with turmeric and half the dill. Heat oil in a wide skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Sear fish for 3 minutes on the first sideSear fish for 3 minutes on the first side and 2 minutes after turning.5 minLook for: Cod has a golden crust and remains slightly translucent at the center.Safety: Avoid raw-fish cross-contamination and turn with a fish spatula.
5. 5Build the coconut-lime sauceMove cod to a clean plate. Add cabbage, coconut milk, garlic, soy sauce, 12 g lime juice, half the scallion, and the rest of the dill; simmer 2 minutes.2 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Return codReturn cod, cover, and simmer 2 minutes more.2 min · 145°FLook for: Cabbage is tender-crisp, sauce coats a spoon, and cod reaches 145°F.Safety: Keep cooked fish on a clean plate and verify cod reaches 145°F.
7. 7Rest and assembleRest the covered fish off heat for 5 minutes. Toss noodles with the coconut-cabbage sauce.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Place cod on topPlace cod on top, and add 6 g lime juice and the rest of the scallion.Look for: The noodles are lightly sauced and the cod holds in large golden flakes.Safety: Serve immediately or refrigerate within 2 hours.