Spicy Thai basil provides an aromatic background to this recipe. Its hint of licorice combines well with the richness of coconut cream but doesn’t overwhelm the fish.

Serves 4

Ingredients:

For the poaching liquid:

1 tbsp coconut cooking oil

1 onion, diced

1 stalk celery, diced

4 cloves garlic, sliced

2 tins Trident Coconut Cream

4 cups water

1/2 tbsp fish sauce

1/2 tbsp lime juice

2 tsp salt

1 tsp pepper

600g pumpkin, sliced in 1cm thick pieces

600g white fish fillets

1/2 cup Thai basil leaves (Vietnamese mint works well too)

400g Trident Hokkien Noodles

Garnish

• Thai basil leaves
• Chilli, thinly sliced - optional
• 1 lime, quartered

Method

1. Heat coconut oil in a large pot over medium-high heat.
2. Sauté the onion, celery and garlic for 1 minute. Add the rest of the poaching liquid ingredients, place the lid on and bring to a simmer.
3. Add the pumpkin slices and Thai basil and cook for 10 minutes.
4. Add a bit more water if required, taste the liquid and adjust seasoning before adding the fish fillets. Cook for a further 10 minutes or until the fish is cooked through but doesn’t fall apart.
5. Mix the noodles in and warm the lid off for 5 minutes before serving.
6. Garnish with fresh Thai basil leaves, chilli and lime.