- Preheat the oven to 180°C/fan 160°C/gas 4. Place the turbot on a lightly oiled tray. Dust with the five spice powder and season with black pepper. Brush the fish with the sunflower oil and place in the oven for 5-10min or until cooked through.
- While the fish is cooking, make the salsa: mix the red onion, ginger, chilli, garlic and tomatoes in a bowl. Add the lime juice and fish sauce to taste, and season with salt and black pepper. Finally, add the coriander, mix well and set aside.
- Heat the sesame oil in a wok or non-stick wok and cook the beansprouts quickly until piping. When cooked, add the noodles and toss with the beansprouts. Heat until the noodles are hot.
- Place a mound of the noodles and beansprouts in the centre of 2 serving bowls, top with the cooked fishspoon over the salsa.
This recipe would also work well with halibut instead of turbot.