Look for creamed coconut at Asian grocery stores. It is a solid mixture that comes in block form to be diluted with water. If unavailable, substitute 1 1/4 cups coconut milk that has been strained.

8 ounces cellophane (rice) noodles
4 ounces creamed coconut
1 tablespoon vegetable oil
4 scallions, sliced
2 cloves garlic, thinly sliced
3/4-inch piece fresh ginger root, peeled and thinly sliced
1 teaspoon curry paste
small bunch cilantro chopped
2 teaspoons lemon juice
salt and pepper
4 salmon steaks

Prepare the noodles following the directions on the package. They will probably only need to soak for a few minutes in very hot water.

Roughly chop the creamed coconut. Put into a bowl and pour in 11/4 cups boiling water. Stir until the coconut has dissolved.

Heat the oil in a wok. Add the scallions, garlic, and ginger and stir-fry until soft. Stir in the curry paste and cook gently for 1-2 minutes. Add the coconut, cilantro, and lemon juice. Season to taste. Cook, stirring constantly, to nearly boiling point. Add the salmon steaks and cook gently for 4-5 minutes. Turn them and cook for a further 4-5 minutes or until a knife slides easily next to the bone. Serve immediately on a bed of noodles.

SERVES 4