Indonesian Fried Fish with Sweet Chilli Noodles

Steps

1. a full kettle to the boil.
2. Pat fish dry with paper towels and remove any remaining scales or bones. In a medium bowl or dish, mix kecap manis and sesame oil together. Add fish, coat in mixture and set aside.
3. Trim spring onions and cut into 4–5cm lengths; peel carrots then cut into thin matchsticks or grate; trim and roughly chop bok choy; thinly slice garlic.
4. Heat oil in a large wok or fry-pan on medium to high heat and stir-fry all vegetables until just tender, 3–4 minutes. Set aside.
5. While vegetables are cooking, place noodles in a large, heat-proof, bowl and pour over boiling water. Loosen strands gently with a fork and drain immediately.
6. Add oil to the wok/pan and fry noodles for 3–4 minutes, until just starting to colour. Add sweet chilli sauce, fish sauce, sesame oil, soy sauce and sesame seeds and stir well to combine. Set aside with vegetables.
7. To cook fish, add oil into hot wok/pan on medium heat and cook fish, in batches, for about 2 minutes each side, until just cooked through. Set aside. Wipe pan clean with paper towels.
8. Return noodles and vegetables to wok/pan to heat through for 1–2 minutes.
9. Place noodles and vegetables into bowls and top with 1–2 fish fillets.