Place butter, anchovies, garlic, lemon juice and parsley in a medium bowl. Season with salt. Use a fork to combine all the
ingredients. Scoop anchovy butter onto a cling film. Roll the butter into a cylinder and tie the ends. Chill or freeze until needed. Refrigerate anchovy butter for 2 weeks or freeze for one month.

In a medium saucepan, combine coconut milk, chicken stock, lemongrass, fish sauce, garlic and chilli (if using), and season
with salt. Bring to a boil. Decrease heat to medium-low and let the broth simmer for 20 minutes or until slightly thickened and fragrant. Strain. Discard solids. Keep warm.

Fry snook:
In a large frying pan, melt about 3 cm slice of
anchovy butter over high heat. Add snook fillet, skin side down. Decrease heat to medium and cook for 1-2 minutes to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Turn over fish and cook for another 1 minute or until just cooked through. Remove from pan. Continue with the remaining fillets.

Sauteed bok choy:
Heat oil in a frying pan over medium heat. Add
ginger and garlic. Cook, stirring constantly, until fragrant, about 50 seconds. Add bok choy. Season with salt and pepper. Stir to cover bok choy in oil. Cook, stirring occasionally, until tender, about 5 minutes.

Serve:
Divide coconut broth and bok choy among four
serving plates. Top with fried snook. Add noodles. Garnish with parsley, lemon slices and cherry tomatoes if you like.