Pat the fresh or thawed fish fillet dry with paper towels. Cut the fillet into 1x1cm pieces. For the marinade, dissolve the tapioca flour in the rice wine, add the remaining ingredients and whisk until homogeneous. Marinate the fish pieces in the marinade for 15 minutes, mix again and strain.
Wash the radish, cap both sides and cut into small cubes. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes. Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green-white stalk base and the grains. Cut the quarters into cubes approx. 5 mm in size. Keep 20g of it ready for garnish. Cap the garlic cloves at both ends, peel and squeeze with a garlic press.
For the pasta, bring the water to the boil, dissolve the chicken stock in it and add the pasta, slightly chopped. Cook in 2 to 3 minutes. Strain and use the stock for the sauce.
Mix the ingredients from fish sauce to tomato paste homogeneously.
Heat 2 tablespoons of the sunflower oil in a wok. Add the fish pieces and stir-fry for 2 minutes. Add the diced radish and pepperoni and stir-fry for another 2 minutes. Take the mixture out of the wok with a slotted spoon and keep it ready. Add the rest of the sunflower oil, let it get hot, then fry the bean paste in it for 1 minute. Deglaze with the sauce mixture.
Add the fish mixture together with the tomato cubes and the squeezed garlic to the sauce and simmer for 1 minute. Add the noodle and fry for 1 minute. Spread on the serving bowls, garnish, serve warm and enjoy.