3cloves of garlic, halved2fresh red birdseye chillies4red shallots, halved2 cmpiece of ginger, peeled and sliced100 mlvegetable oil2eggs, lightly beaten600 gmJohn Dory, skinned and cut into 3cm pieces150 gmbean sprouts8leaves of Asian greens (about 200gm, such as gai choy or bok choy), coarsely shredded2 tbspsoy sauce200 gmfine rice vermicelli noodles, soaked in warm water for 2 minutes and drainedTo serve:Lebanese cucumber, cut into julienne, crisp fried shallots (available from Asian food stores), sliced red chillies and coriander sprigs
Process garlic, chillies, shallots, ginger, ½ tbsp oil and ½ tsp sea salt in small food processor until a paste forms. Heat ½ tbsp oil in a wok, add beaten eggs, swirl to coat base thinly and cook over medium heat for 2 minutes or until just set. Remove omelette, cool, then roll up tightly and cut into thin slices.
Heat wok, add 1 tbsp oil, then add half the fish and stir-fry over high heat for 1-2 minutes or until almost cooked, then remove from wok. Repeat with 1 tbsp oil and remaining fish, then remove. Heat remaining oil in wok, add garlic mixture and stir over medium heat for 2-3 minutes or until fragrant.
Add bean sprouts, Asian greens, soy sauce and 175ml water and stir-fry for 1 minute, then add soaked drained noodles and stir-fry for 2 minutes or until heated through. Add fish and gently stir-fry for 30 seconds or until warmed through. Divide noodles and fish among bowls, top with omelette strips, cucumber, fried shallots, chilli and coriander, and serve immediately.