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TO MAKE THE NOODLE CAKE:
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Preheat the oven to 350u00b0F
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Bring a large pot of water to a boil over high heat and add the noodles.
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Return to a boil and cook for 2 to 3 minutes, until tender.
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Drain.
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Heat a 5- or 6-inch nonstick skillet or saute pan over high heat.
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While the noodles are still hot, place one-fourth of the noodles in the hot skillet, forming them into a pillow shape with a spatula or slotted spoon.
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Sear for 30 seconds, or until browned; loosen and flip the noodle cake.
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Sear on the second side.
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Remove with a slotted spoon or spatula and place in an ovenproof pan.
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Repeat with the remaining noodles, making a total of 4 cakes.
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Place the noodle cakes in the oven and bake for 15 minutes.
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Set aside; keep warm.
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TO PREPARE THE FILLETS:
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Preheat the oven to 350u00b0F
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Season the fillets with salt and pepper.
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Heat a large ovenproof saute pan or skillet over medium-high heat.
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Add 2 tablespoons oil and heat until rippling, then add 1 fillet and sear on each side for 30 seconds.
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Remove the fillet with a spatula and place on an ovenproof dish.
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Repeat with the remaining fillets, adding oil as needed.
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The fish will be seared on the outside, and very rare inside.
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Bake for 15 minutes; set aside and keep warm.
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MAKE THE SAUCE:
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Heat a large skillet over medium-high heat and add the oil.
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When the oil is hot, add the clams, onion, ginger, garlic, lemongrass and black beans.
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Saute for 1 minute, or until the vegetables are slightly translucent and beginning to brown.
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Pour the wine into the pan and stir to loosen the brown bits from the bottom.
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Add the chili paste, stock, peas, corn, tomato and butter.
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Stir, cover and cook until the clams open, 2 to 3 minutes.
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Remove any clams that have not opened and discard.
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TO SERVE:
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Place a noodle cake in the center of each of 4 large shallow serving bowls.
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Lean a fish fillet against each cake.
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Spoon clams and sauce over and around the fillets and cakes, dividing the clams equally among the bowls.
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Garnish each with a cilantro sprig and a green onion curl.
