Put about 30 ml of vegetable stock in a small frying pan and heat.
Add all the prepared vegetables and stir fry adding more stock as required to prevent vegetables from sticking to pan. Add the garlic after about 5 minutes.
Cook a portion of rice noodles in water – following instructions of the pack. Once cooked drain & rinse if necessary and add to the vegetables.
Heat a little stock in another pan and add the fish fillets skin side down and cook and then turn over or cover and cook until fish is cooked through. Add a little extra soy sauce and the honey when the fish is almost cooked, so it caramelises a little.
Serve the fish with the noodles & vegetables. Season with sea salt and freshly ground black pepper. Squeeze some lemon juice over the top.
The extra fish fillet and vegetables – always cook extra can be used as a packed lunch or cold lunch the next day.