Preheat the oven to 180'C.
Cut 2 of the limes into thin slices, juice the other.
Peel the ginger and grate finely. Mix the ginger with the lime juice, soy sauce and palm sugar. Place the sliced limes over the top of the fish and brush with the soy mix and leave for 5 minutes. Repeat this process a few times.
Keep some of the mix back for dressing later.
When ready to cook the fish, place the fillets on a baking tray and cook in the oven for 6 minutes or until firm. The thickest part of the fillet should be white.
Heat a char grill until very hot.
Snap the ends off the asparagus, brush with a little oil and season with Maldon sea salt.
Peel and finely dice the shallots.
Cut the cherry tomatoes into quarters, season with the remaining salt, mix in the shallots and set aside.
Heat the oil in a saucepan or deep fat fryer to 180'C.
Cook the asparagus on the grill until they are nicely charred and the flesh begins to soften. This should take about 3 minutes.
Deep fry the rice noodles in the oil for a few seconds, they will puff quickly, remove the noodles and dry on kitchen paper.
To serve: Plate the dish with the grilled asparagus and tomatoes in the centre of the plate, top with the fish and then the noodles.
«Try adding some chilli to the sauce mix and dust the noodles with chilli powder once cooked for an extra kick. »