King fish (surmai)
4 thick sl
Rice vermicelli soaked
Fresh red chillies
Kaffir lime leaves
Lemon grass stalk
Pak choy leaves
Sweet chilli sauce
2 1/2 teaspoons
Roughly chop 3 fresh red chillies and chop kaffir lime leaves. Halve the lemon.
Heat 3-4 cups water in a deep non-stick pan. Chop the lemon grass bulb and put the upper stalks into the hot water.
Sprinkle salt and squeeze 1 lemon half on fish slices. Add chopped lemon grass, red chillies and kaffir lime leaves and mix well. Set aside for ½ hour.
Line a bamboo steamer with pak choy leaves.Place the fish with the marinade over the pak choy in bamboo steamer, cover with the lid and place in the boiling water. Cover and steam till fish is done.
Heat ½ cup water in another non-stick pan. Add sweet chilli sauce and remaining sliced fresh red chilli. Mix well and add fish sauce and mix again.
Drain the soaked noodles and add and stir for ½ minute. Switch off heat and add juice of the remaining half lemon and add. Mix well.Place noodles on a serving plate. Place steamed fish over and serve hot.