Sauté de barramundi

While noodles cook, trim snap peas. Core, then cut bell pepper into 1/2-inch slices. Thinly slice green onion. Peel, then mince or grate garlic.

Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then snap peas and peppers. Cook, stirring often, until tender-crisp, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1 min. Remove pan from heat. Transfer veggie mixture to large bowl with noodles.

Pat the barramundi dry with paper towels. Season with half the garlic salt and pepper. Heat the same pan over medium heat. When hot, add 1 tbsp oil, then barramundi. Cook, until golden-brown and cooked through, 4-5 min per side.** Transfer to a plate, skin-side up and set aside.

While barramundi cooks, whisk together hoisin-soy sauce, cornstarch, remaining garlic salt, 1 cup water and 2 tsp sugar in a medium bowl. Heat a large pot over high heat. Add cornstarch mixture to the pot. Bring to a boil. Simmer, stirring occasionally, until slightly thickened, 2-3 min. Stir in spinach until wilted, 1 min. Add noodles and veggies to pot with sauce. Toss to combine. Season with salt and pepper.