For the marinade, use a mortar and pestle to pound the spring onion and garlic to a rough paste. Stir through the remaining marinade ingredients. Pour the marinade into large bowl, add the fish and toss to coat.
Cook the vermicelli noodles in boiling water for 2 minutes, until tender. Drain and rinse under running water to cool. Use scissors to roughly cut the noodles into shorter lengths. Divide between the four serving bowls.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat and cook the fish for 2 minutes on one side, or until golden brown. Turn the fish over and add 1/2 cup of water. Cover with a lid and simmer for 2-3 minutes, or until the fish is just cooked. Pour over the lime juice and remove from the heat.
To serve, top the noodles with the fish and sauce, and garnish with red chilli slices.
This recipe appears in Marion Grasby's cookbook, Asia Express from Pan MacMillan.