Pan-Fried Fish with Coconut Noodle Salad

Steps

1. a full kettle to the boil. Preheat BBQ hot plate to medium (if using).
2. In a medium, heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 4 minutes, until starting to soften. Use kitchen scissors to cut noodles in a few places to make them easier to eat.
3. While noodles cook, thinly slice baby bok choy (discard tough end).
4. Add sliced baby bok choy to noodles and leave a further 1 minute, until bok choy is just tender. Leave to drain in a sieve, while you prepare the fish. Heat oil in a large fry-pan on medium heat.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Season with salt and pepper. Cook fish for 2–3 minutes each side (depending on thickness), until just cooked through. Set aside on a plate, covered with foil, to rest.
6. While fish cooks, grate carrot and slice cucumber in half lengthways then thinly slice. Add both to a large bowl, along with all remaining coconut noodle salad ingredients. Toss well to combine and season to taste with salt and pepper.
7. Divide coconut noodle salad between bowls and top with a piece of pan-fried fish. Sprinkle with coriander and serve a lemon wedge on the side for squeezing