1 kg Nutaaq® cod
300 g cold-water prawns
1 kg Soba noodles
20 g curry paste
1.2 l coconut milk
2-3 spring onions
0.5 a coriander
10 g red chilli pepper
Defrost the Nutaaq cod and cold-water prawns and drain both well.
Fry the curry paste and add the coconut milk.
Cook the noodles in boiling water until soft, drain and set aside.
Fry the cod fillet on medium heat on both sides until cooked through.
Place the chopped spring onions, coriander, noodles and prawns in a bowl, pour the hot soup over and top with the cooked cod fillet.
Serve with finely chopped chilli if desired.