Serves 4
4 firm white fish fillets
2 tbsp ginger, finely shredded
3 spring onions, sliced
80ml light soy sauce
80ml shaoxing rice wine
1 tsp sesame oil
1 tsp white pepper
1 tbsp peanut oil
2 cloves garlic, sliced
2 bunches baby bok choy, halved
1 Preheat oven to 180C (350F). Cut four large squares of baking paper (large enough to fully enclose the fish). Place one piece of fish onto the centre of each square and divide half the ginger and spring onions between the parcels.
2 Fold up the sides then carefully pour 1 tbsp each of the soy and shaoxing wine into each parcel, drizzle each with a little of the sesame oil and sprinkle with the white pepper. Roll the paper edges together to seal each parcel, place onto a baking tray and bake for 15 to 20 minutes or until the fish is tender.
3 Heat oil in a wok until smoking, add garlic, bok choy, 1 tbsp water and stir fry for 3 minutes or until the bok choy is bright green and tender. Divide the bok choy between four serving plates, top with the fish and finish with the remaining shredded ginger and sliced spring onions.
