Ingredients
1. Monk fish (1lb or 450gms)
2. finely chopped garlic clove (1)
3. rice vermicelli (6oz or 175gms)
4. oil (for deep frying)
5. salt and freshly ground black pepper (to taste)
6. banana leaves (to serve)
7. beaten eggs (2)
8. corn flour (2oz or 50gms)
9. grated fresh root ginger (1tsp or 5ml)
10. soy sauce (30ml about 2 tbsp)

For Dipping Sauce:-
1. Rice vinegar (30ml or 2tbsp)
2. soy sauce (30ml or 2tbsp)
3. sugar (15ml or 1tbsp)
4. thinly sliced spring onion (1)
5. thinly sliced red chilies (2)

Method of preparation:-
1. Take monk fish, trim it and then cut it into 1-inch thick medallions. Take a dish, place the fish in it and add the garlic, ginger and soy sauce. Mix them lightly and then keep it to marinate for about 10 minutes.

2. Meanwhile make the dipping sauce. Take a small saucepan, add soy sauce, sugar and vinegar in it and then keep it to boil. Then add salt and pepper to taste. Take off the pan from heat, add the chilies and spring onion and then keep it aside until it is required.

3. Take noodles, cut them into 4 cm or 1/2inch in length and then spread them in a shallow bowl. Coat the fish medallions in the corn flour, dip in beaten eggs and then cover with noodles. Press the noodles on the fish so that they get stick.

4. Take a frying pan, heat oil in it for frying. Deep frying the coated fish in the hot oil until the noodles coating get fluffy, crispy and light brown. Now drain them and serve them hot on the banana leaves with dipping sauce.

Number of servings- 4