Lemon-Marinated Fish

Steps

1. Bring a full kettle to the boil. Pat fish dry and remove any remaining scales or bones. Cut widthways into 5cm pieces and place in a shallow bowl along with all remaining lemonmarinated fish ingredients. Season with pepper, toss to coat and set aside for about 5 minutes to marinate.
2. While fish is marinating, prepare the veggies. Thinly slice onion; cut carrot into matchsticks (or grate); remove 1cm end from bok choy; thinly slice bok choy and capsicum. Heat a drizzle of oil in a medium pot (with a lid) on medium-high heat and cook onion for about 3 minutes, until softened.
3. Add ginger, salt and curry paste and cook a further 1-2 minutes, until fragrant. Stir through coconut milk, water, fish sauce and sweet chilli sauce, reduce heat to medium, bring to a simmer and cook for 3-4 minutes.
4. Place noodles in a heat-proof bowl, cover with 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 a lid and turn off heat (the residual heat will cook fish). Leave for 5 minutes before carefully folding through bok choy. Season to taste with salt.
6. To serve, divide vermicelli noodles between bowls and spoon over lemon-marinated fish and coconut broth. Garnish with coriander and serve with lemon wedges, for squeezing.