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Pad thai with baked catfish

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Pad thai is a delicious dish with fried noodles. Feel free to use cod or saithe instead of catfish if you prefer.
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    • 4 catfish fillets, each 140 grams
    • 1 tbsp sesame oil
    • 2 tbsp sesame seeds
    • 0.5 tsp pepper
    • 300 g noodles, of your choice
    • 4 cloves garlic
    • 2 onions
    • 1 red chilli
    • 1 small cabbage (white)
    • 2 carrots
    • 2 tbsp sesame oil
    • 2 tbsp soy sauce
    • 0.5 tsp pepper
    • rapeseed oil for frying
    • 400 g peas (fresh or frozen)
    • 4 handfuls spinach
    • 4 eggs
  • To serve
    • 1 handful fresh coriander
    • Sriracha or other chilli sauce
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  1. Preheat the oven to 200 degrees Celsius. You can keep the fish fillets in their aluminium trays or place them in an oven-proof dish or baking sheet. Pour over a little sesame oil and top with a sprinkle of sesame seeds and pepper. Bake in the oven for around 15 minutes.

  2. Boil the noodles, following the pack instructions.

  3. Finely chop the garlic, onion, chilli and cabbage and fry until golden in a frying pan with high sides or a wok. Add thinly sliced carrot and the sesame oil, soy sauce and pepper, and leave to simmer until the vegetables are soft.

  4. Add the frozen peas and spinach. Simmer until the peas have defrosted and the spinach has wilted.

  5. Toss the boiled noodles with the vegetables in the pan. Crack the eggs into a bowl then add directly to the noodles and mix until the eggs are slightly cooked through and have coated the noodles to form a creamy consistency.

  6. Serve the pad thai in bowls and top with the baked fish.
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