Step 1

Place noodles in a large bowl and pour over enough boiling water to cover. Stand for 15 minutes, occasionally stirring with tongs, then drain. Remove seeds from cucumbers, then cut into thin matchsticks.

Step 2

Combine coconut milk, fish sauce, lime juice, sugar, chilli, ginger, coriander and cucumber in a large bowl. Add drained noodles and toss well to combine.

Step 3

Heat a barbecue or chargrill pan on medium-high heat. Rub the fish with oil and season with sea salt and freshly ground black pepper. Cook the fish for 3 minutes on each side or until cooked to your liking, then serve immediately with the coconut noodle salad.