Singaporean Fish with Fried Noodles & Crispy Shallots

Steps

1. Bring a pot of salted water to the boil. Prep & cook egg ribbons. Whisk egg and soy sauce together in a bowl. Heat a drizzle of oil in a fry-pan on medium-high heat. Add egg and swirl pan to evenly spread. Cook for 1-2 minutes, until egg is cooked through. Transfer to a board and thinly slice. Keep warm. Reserve pan.
2. Prep & cook noodles. Add noodles to pot of boiling water, stir, cover and turn off heat. Leave for 6-7 minutes, stirring occasionally, until tender. Drain and return to pot with a drizzle of oil to avoid sticking. Cut in a few places to make them easier to eat.
3. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season.
4. Finish noodles. Heat a drizzle of oil in reserved pan on medium-high heat. Add curry paste and garlic chilli blend and cook for 30 seconds, until fragrant. Add coconut cream, water measure and fish sauce and simmer for 1-2 minutes. Add cooked noodles to pan and stir through for 1-2 minutes. Stir through bok choy, season with soy sauce and sesame oil, remove from heat and keep warm.
5. Cook fish. Heat a drizzle of oil in a second fry-pan on high heat. Cook fish, skin side down for 2-3 minutes, until skin is golden and crispy. Flip and cook for a further 1-2 minutes, until just cooked through.
6. Serve noodles topped with fish, egg ribbons and garnishes.