In a large, heatproof bowl, place the noodles.Fill the pot halfway with boiling water. Allow 5 minutes for the noodles to soften. Drain.
Meanwhile, in a wok over medium-high heat, heat the oil. Pour in the laksa paste. Cook for 2 to 3 minutes, stirring occasionally, or until aromatic. Combine the stock and coconut milk in a large mixing bowl.
Bring the water to a boil. Add in EverbestVeg. Black Pomfret Fish. Reduce the heat to medium-low and continue to cook for another 5 minutes. Toss in the broccoli and beans. Cook for 2 minutes on low heat. Toss in the tomato. Allow to simmer for 1 minute, or until broccoliis bright green and tender.
1. Divide the noodles among the bowls. Pour the laksa over the noodles. Mint and beansprouts go on top. Serve with lime wedges.