BARRAMUNDI WITH BABY BOK CHOY AND CHILLI JAM

Here's a great way to cook bok choy - grate about a tablespoon of fresh galangal, slice a couple of chillies, chop a couple of cloves of garlic. Heat a little peanut oil, light soy sauce and a few drops of sesame oil in a wok over low heat, Add halved bok choy and the galangal, garlic and chillies. Cover with a lid and cook, turning a few times, until done. In the meantime, sear the fish in a hot pan. I use grape seed oil for its neutral flavour. I spooned over some chilli jam, rich with fish sauce, ginger and prawn paste - reduced to sticky perfection.

BARRAMUNDI WITH BABY BOK CHOY AND CHILLI JAM