Step 1

Place the noodle nests into a large saucepan and cover with just-boiled water. Leave to soak for 6 minutes with a lid on. Drain through a sieve, cool under running water and drain again.

Step 2

Meanwhile, in a mixing bowl, whisk the coconut milk with 2 tsp sugar and the lime zest. From the herb kit, add 2 finely grated cloves garlic, 25g peeled and finely grated ginger, trimmed and finely chopped lemongrass, and 2 thinly shredded lime leaves.

Step 3

Cut the hard rib from the middle of the larger cabbage leaves, then shred the leaves into 2-3cm wide strips. Put the cabbage in the base of a 2L, large microwaveable container. Add the whites of the salad onions, then arrange the pieces of fish on top in one layer

Step 4

Pour over the coconut milk and aromatics and cover (but don’t seal) with a lid or plate. Microwave at full power for 3-4 minutes (1,000-1,200W), or up to 9 minutes (800W), until the fish is opaque and firm enough to flake with a fork. Leave the lid on for 1 minute more, if needed, so it can continue steaming while you bring the meal together.

Step 5

Divide the noodles between 4 bowls. Combine the fish sauce, remaining 2 tsp caster sugar, 1 tsp water and the lime juice. Drizzle evenly over the noodles. Lay the fish on top, with the cabbage on the side. Pour the coconut broth over the top and finish each bowl with bunches of fresh herbs, the remaining lime, cut into wedges, and the finely sliced bird’s eye chillies from the herb pack, if liked.