Place the coconut milk, cilantro, fish sauce, mirin, green onions, and a handful of spinach into a blender.
Blend until smooth and bright green. Set aside.
Pat the cod dry with paper towels.
Season with salt and rub with chili sauce.
Lightly coat with flour.
Heat the oil in a large frying pan over medium-high heat.
Add the cod fillets and cook for 2 minutes per side, until lightly golden.
Reduce the heat to medium and carefully pour the coconut-cilantro sauce into the pan around the fish.
Add the cherry tomatoes and remaining spinach.
Bring to a gentle simmer and cook for 5 minutes.
Add the cooked noodles and gently toss through the sauce.
Add the juice of the limes and taste for seasoning.
Divide the noodles and sauce between two bowls.
Top each bowl with a cod fillet.
Garnish with extra cilantro, green onion, crispy fried onion, and lime wedges.
Serve immediately.
