Cod with Spiced Noodles

1 tbsp peanut or corn oil
finely grated rind and juice of 1 large lemon
4 cod or haddock steaks, about 140g / 5 oz each, skinned
paprika, to taste
salt and pepper

To the spiced noodles
 250g / 9oz dried medium Chinese egg noodles
1 tbsp peanut or corn oil
2 garlic cloves, chopped 2.5cm / 1in
piece fresh ginger, peeled and finely chopped
2 tbsp very finely chopped fresh coriander roots
1 tbsp kecap manis (sweet soy sauce)
1 Thai chilli, deseeded and finely chopped
1 tbsp nam pla (Thai fish sauce)

Put the noodles in a saucepan of boiling water and boil for 3 minutes, until soft, or cook according to the packet instructions. Drain, rinse with cold water to stop the cooking and drain again, then set aside.

Mix 1 tablespoon of the oil with the lemon juice and brush over one side of each fish steak. Sprinkle with the lemon rind and a dusting of paprika and add a little salt and pepper. Lightly brush a grill rack with oil, then place the fish on the rack and grill under a grill preheated to high, about 10cm / 4 in from the heat, for 8-10 minutes, until the flesh flakes easily

Meanwhile, heat a wok or large frying pan over a high heat. Add 1 tablespoon of oil and heat until it shimmers. Add the garlic and ginger and stir-fry for about 30 seconds. Add the coriander and kecap manis and stir round. Add the noodles and stir thoroughly so they are coated in the kecap man is. Stir in the chopped chilli and nam pia. Serve each grilled fish steak on a bed of noodles.