Wok of cod with turmeric and udon noodles

Peel, remove the germ from, and crush the garlic. Squeeze half of the lime. Place it in a resealable plastic bag with a tablespoon of olive oil, turmeric, curry (or garam masala), and the lime juice. Choose, alongside the turmeric, the spice mix you have in your pantry: curry, garam masala, Moroccan blend, ras-el-hanout…

Wipe the fish fillet and cut it into fairly large pieces. Put the pieces into the bag with the marinade, seal it tightly, knead, and let marinate for one or two hours.

Bring a pot of water to a boil. Knead the packet of udon noodles. Once boiling, turn off the heat, add the noodles, cover, and let sit for 3 minutes (check the instructions for the noodles). Drain them.

Pour a tablespoon of oil into the wok or a large skillet and heat over medium heat. Transfer the fish with its marinade and heat while stirring for about 3 minutes.

Pour the coconut milk, stir and let it thicken for 1 or 2 minutes while stirring before adding the drained pasta. Gently combine everything together.

Finally, finely slice the other half of the lime and distribute the slices over the pasta and cod mixture. Sprinkle with a bit of mint or cilantro and serve immediately.