Phuket Snapper with Hoisin Noodles & Herb Salad from Mighty Spice Express Cookbook by John Gregory-S

Ingredients

• 2 tbsp soy sauce
• 1 tbsp groundnut oil
• 1½ limes
• 300 g/10½ oz carrots
• 2 large handfuls of coriander leaves
• 2 large handfuls of basil leaves
• 1 large handful of mint leaves
• 30 g/1 oz/scant ¼ cup peanuts
• 200 g/7 oz medium egg noodles
• 3 tbsp hoisin sauce
• 1 tsp freshly ground black pepper
• 1 tbsp Worcestershire sauce
• 2.5cm/1in piece fresh root ginger
• sea salt
• 2 tbsp fish sauce
• ½ red chilli
• 1 red onion
• 1½ tsp sugar
• 1 tbsp groundnut oil, plus extra for greasing
• 2 lemongrass stalks
• 2 red snapper (about 500 g/1lb 2 oz each), cleaned
• 5cm/2in piece fresh root ginger
• 1 lime