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In a large pot, heat oil. Sweat onion, garlic and ginger for 1 minute.
Add curry paste and cook for 1 minute. Add chicken broth and coconut milk. Add remaining sauce ingredients, stir and bring to a boil. Let the mixture reduce a little.
In a large non-stick skillet, heat half the oil. Cook fish pieces for 4–5 minutes on each side. Season, then transfer to a plate.
In the same skillet, heat remaining oil. Cook asparagus for 1 minute. Add onion, garlic and ginger mixture and cook for 1 more minute.
Add cooked noodles and half the sauce. Mix gently, then add remaining sauce.
Serve on a plate, topped with a piece of fish and sesame seeds to taste.
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