10 portions smoked turbot
600 g egg noodles
80 g grated ginger
Juice and zest of 2 limes
100 ml sesame oil
1 red pepper, chopped and diced
50 ml fish sauce
2 stalks finely-chopped lemongrass
2 chillies, finely-chopped
1 bunch of fresh coriander, chopped
Salt and freshly-ground pepper
10 leaves bok choy cabbage
Boil the noodles in lightly salted water for about 4 minutes.
Mix together all the ingredients for the dressing and pour them over the cold noodles.
Rinse the cabbage leaves and cut them lengthwise into one-eighths, from bottom to top. Mix into the salad.
Warm the fish in an oven at 180°C for about 3-4 minutes. Arrange the fish on top of the salad and garnish with fresh coriander leaves.