Preparation
In a wok, heat the sesame oil over medium-high heat, add the red peppers and celery and stir-fry for 4-6 minutes.
Add the ginger and garlic and cook for about 1 minute.
Pour in the coconut milk, vegetable broth, green curry paste and lime juice.
Turn down the heat to medium-low, add in the Thai basil and let simmer for ten minutes or so.
Add the udon noodles to the simmering mixture, cooking for about 1 minute then remove from heat.
Pat the fish fillets dry, brush with a little sesame oil and coat with sesame seeds.
In a frying pan, cook the sesame-crusted fish in a drizzle of oil, for about 3 to 4 minutes or until done.
Serve and garnish with Asian Haiku vegetables, additional Thai basil, crushed peanuts and sliced or whole fish fillet.
*Note: For a vegetarian version, replace the fish fillets with tofu!
