Ingredients:
(Serves 4)

For the Fish

• 700g (1.5 lbs) Regal Springs Tilapia Fajita Fish Strips
• Olive oil (for drizzling)
• Salt and black pepper (to taste)

For the Soup

• 300g (10 oz) rice noodles
• 1.5 liters (6 cups) chicken or fish stock
• 1 tablespoon Thai or Korean-style curry paste
• 2 tablespoons fish sauce
• A splash of dark soy sauce
• 1 cup carrots, thinly sliced into discs
• 1 cup broccoli, cut into small florets
• ½ cup bean sprouts
• ½ cup mange tout (or green beans), shredded
• ½ cup sweetcorn

For Garnish

• ¼ cup red radish, thinly sliced
• Fresh red chili, thinly sliced
• A handful of fresh coriander (cilantro) leaves

Method:

Prepare the Fish

1. Place the tilapia strips in a large bowl.
2. Drizzle generously with olive oil and season with salt and black pepper.
3. Sear in a non-stick pan over medium heat until lightly browned on all sides.
4. Cook until the internal temperature reaches 145°F (63°C).
5. Set aside.

Make the Soup

1. In a large saucepan, bring the stock to a gentle boil.
2. Stir in the curry paste, fish sauce, and soy sauce.
3. Reduce the heat and simmer gently.
4. Add the carrots and broccoli; simmer for 5 minutes.
5. Add the bean sprouts, sweetcorn, mange tout, and rice noodles. Simmer for another 5 minutes.
6. Remove from heat and set aside.

Assemble and Serve

1. Divide the vegetables and noodles evenly among 4 large bowls.
2. Top each portion with seared tilapia strips.
3. Gently ladle hot soup over the fish and vegetables.
4. Garnish with red radish, chili, and coriander.
5. Season with salt and pepper to taste.