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 Haiku coconut milk, vegetable broth, green curry and lime juice.
Simmer for ten minutes or so, with a few Thai basil leaves to help the flavours diffuse.
In the meanwhile, pat the fish dry, brush with a little sesame oil and coat with sesame seeds.
Cook the sesame-crusted fish for about 3 to 4 minutes on each side in a drizzle of oil, depending on the size of your fillets.
Add the Haiku udon noodles to the hot broth, stirring for about 1 minute.
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!
