- 3 cloves of garlic, halved
- 2 fresh red birdseye chillies
- 4 red shallots, halved
- 2 cm piece of ginger, peeled and sliced
- 100 ml vegetable oil
- 2 eggs, lightly beaten
- 600 gm John Dory, skinned and cut into 3cm pieces
- 150 gm bean sprouts
- 8 leaves of Asian greens (about 200gm, such as gai choy or bok choy), coarsely shredded
- 2 tbsp soy sauce
- 200 gm fine rice vermicelli noodles, soaked in warm water for 2 minutes and drained
- To serve: Lebanese cucumber, cut into julienne, crisp fried shallots (available from Asian food stores), sliced red chillies and coriander sprigs
- 1Process 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.
- 2Heat 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.
- 3Add 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.