Ingredients

4 x 200gr pieces of baby barramundi each one cut into 2 or 3 slices

head of broccoli

200 gr hokkien noodles

2 shallots sliced

2 baby bok choy halved lengthways

2 medium carrots sliced

2 ½ tblsp light soy sauce

1 ½ tblsp sweet chilli sauce

½ cup coriander leaves

cornflour

oil

Marinade

2 shallots finely chopped

3 cloves crushed garlic

1 inch of ginger grated

2 tsp each chopped mint, basil, coriander

stalk lemongrass

1 tblsp light soy

Method

Put all the marinade ingredients in a bowl and leave fish for 15 minutes.

Slice the stalk of the broccoli thinly across and separate head into florets. Blanch in hot water for 2-3 minutes. Remove with slotted spoon and set aside.

Cook noodles in a same water for about a minute or until soft.

In a wok heat some oil. Dust the fish pieces in cornflour and gently cook in the wok a few at a time and drain each lot on paper.

When done stir-fry the carrots, broccoli and shallots. Add the bok choy. When wilted add the sauces and the noodles and toss it together.

Place an artistic pile of this in a bowl with the fish pieces on top. Sprinkle with coriander.

Chilled Sauv Blanc is a perfect match for this if you don’t drink it all while cooking.