Lime-Marinated Fish in Coconut Broth

Steps

1. Bring a full kettle to the boil. Preheat BBQ grill to high heat (if using). Pat fish dry and remove any remaining scales and bones. Cut widthways into 5cm pieces and place in a shallow bowl, along with all remaining lime-marinated fish ingredients. Season with pepper, toss to coat and set aside for about 5 minutes to marinate.
2. While fish is marinating, prepare veggies. Thinly slice onion; cut carrots into matchsticks (or grate); remove end from bok choy; thinly slice bok choy and capsicum. Heat a drizzle of oil in a large pot (with a lid) on medium-high heat and cook onion for about 3 minutes, until softened.
3. Add ginger, salt and green curry paste and cook a further 1-2 minutes, until fragrant. Stir through coconut milk, water, fish sauce and sweet chilli, reduce heat to medium, bring to a simmer and cook for 3-4 minutes. While coconut broth is simmering, cook vermicelli.
4. Place noodles in a medium, heat-proof bowl, pour over boiling water and use a fork to separate strands. Leave for 5 minutes then drain. Use kitchen scissors to cut in a few places to make them easier to eat. Once broth has simmered, add marinated fish, carrots and capsicum.
5. Press down lightly to ensure fish is submerged and bring to a simmer on medium-high heat. As soon as broth is simmering, cover pot with lid and turn off heat (the residual heat will cook fish). Leave for 5 minutes then carefully fold through bok choy. Season to taste.
6. To serve, divide vermicelli noodles between bowls and spoon over lime-marinated fish and coconut broth. Scatter with coriander and serve with lime wedges on the side for squeezing.