Marinade and Barramundi:
Mix all the marinade ingredients together in a bowl.
Add the fish fillets and marinate for 15 minutes at room temperature.
While frying the vegetables, Pour the oil in a deep-fryer or a large heavy-based saucepan.
Heat to a point where a cube of bread, when dropped in, browns in 15 seconds.
Dust the marinated fish in cornflour.
Deep-fry in batches until golden, 2–3 minutes, and drain on paper towels.
Noodle and Vegetable mixture:
Bring a large saucepan of salted water to the boil.
Blanch the florets for 2–3 minutes.
Remove with a slotted spoon and reserve.
Drop the noodles into the pan and cook until softened, about 45 seconds.
Heat 2 teaspoons of the oil into a wok and fry the broccoli slices, shallots and carrots for 15–20 seconds.
Add the bok choy. When wilted, add the noodles, soy sauce and sweet chilli sauce.
Toss until heated. Moisten with a little water, if needed.
Neatly pile the noodle and vegetable mixture in the centre of four serving bowls.
Arrange the barramundi slices on top and position three broccoli florets around the edge of each.
Sprinkle with coriander and serve at once.
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