Method

In a bowl mix all the marinade ingredients together well and coat the fish. Marinate for 10-15 minutes.

Prepare the slender stems by trimming the ends and halving any stalks that are very thick and trimming the bok choy ends. Halve the leaves if large.

Heat a wok with a little cooking oil until very hot.

Add the fish and stir fry gently so the fish does not break up. Do not move it about too much. Allow the fish to brown.

Remove fish from the heat after 3-4 minutes. Bring the wok back to a high heat before adding the slender stems and bok choy. Mix well before adding 1/4 cup water and covering to cook for 2 minutes.

Remove the lid and return the fish to the wok, gently turning and combining the flavours.

Serve in bowls on a bed of rice or noodles.

Ingredients

500 grams tarakihi fillets white fish cut into 3cm pieces

Steamed red rice or noodles

1 pack Bok choy

1 packet Fresh Grower slender stems

For the marinade:

1 tablespoon cornflour or potato starch

2cm piece ginger peeled and grated

1/2 tablespoons Urban Hippie miso paste

1/2 teaspoon Salt

1 tablespoon soy sauce or tamari

1 Garlic Clove peeled and crushed