Spread panko breadcrumbs on a baking sheet and place into oven. Preheat the oven to 425 degrees F (220 C). Toast bread crumbs while the oven preheats, until breadcrumbs are lightly golden, 5 to 6 minutes. Stir once during baking, and watch closely so the breadcrumbs don’t get burned.

While preheating the oven,combine lemon zest, oil, basil, salt, and pepper in a bowl. Add toasted bread crumbs and mix well.

Spray a thin layer of oil onto a baking sheet.

Dry fish fillets thoroughly with paper towels. Coat all sides of the fillets with the crumb mixture. Place them onto the oiled baking sheet. Press remaining crumbs onto the tops of the fillets. Bake until fish is cooked through, 12 to 14 minutes.(*see footnote 3)

While baking the fish, heat oil in a large skillet over medium heat until warm. Add ginger, garlic and onion. Stir fry for 2 minutes, or until the onion turns soft.

Add curry powder. Cook and stir until the onion is evenly coated, about 1 minute.

Add tomato. Cook and chop until it turns soft.

Add potato and carrot. Cook and stir for 2 minutes.

Add 4 cups water and fish sauce. Turn to high heat. Cook until it reaches to a boil. Turn to medium or medium low heat. Simmer until the vegetables are cooked through, about 20 minutes.

While cooking the curry broth, heat a big pot of water over high heat until boiling. Add noodles and cook according to instructions. Remove noodles from water and rinse with tap water. Set aside.

(Optional) Blanch asparagus in the same pot for 1 minute. Drain and set aside.

When the curry soup is ready, transfer broth and veggies to serving bowls. Add noodles and asparagus. Top with the oven fried fish and cilantro to garnish (if using) right before serving.

Serve warm or cold.