Sauce- 1/4 C fish sauce 1/4 C sugar 1/4 C water 4 Tbsp. fresh lime juice 1 Tbsp. minced fresh ginger 2 garlic cloves, minced 2 Thai chilis, or fresh chili of your choice 1 carrot, grated or shredded
Combine sauce ingredients, stirring until sugar is dissolved. Cover and put in fridge while preparing the rest, up to a day ahead.
2 lbs. Halibut fillet, or fish of your choice vegetable oil 1 Shallot, thinly sliced 1 Lb. baby bok choi, well washed & sliced 1/2 Lb. Rice noodles, cooked, rinsed & drained 1/2 C mixed fresh herbs, coarsely chopped (use cilantro, basil & mint)
Skin fish and cut into 4 equal portions. Rub with some oil and grill on a hot grill for about 3 minutes per side, turning only once. (time will depend on the thickness of your fish, don't overdo it) Add oil to a hot skillet. Stir-fry shallot and add bok choi and stir-fry for 3 minutes. In a bowl, toss the rice noodles with the herbs. To serve, put a mound of rice noodles on a plate, top with some bok choi, a piece of fish and some of the sauce. Serve remaining sauce separately. Serves 4