• 2 skinless lemon sole fillets
  • 1 ball stem ginger in syrup, plus 1 tbsp syrup from the jar
  • 1 red chilli, sliced
  • 4 cloves garlic, crushed
  • 1 tbsp soy sauce
  • vegetable oil
  • 300g pak choy or other Chinese greens, cleaned and sliced if large cooked rice to serve (optional)


  • STEP 1

    Put the lemon sole on a baking tray. Mix the ginger plus syrup, chilli, half the garlic and soy in a small bowl. Spoon over the fish. Put under a hot grill for around 4-5 minutes, depending on thickness of fillets, or until cooked through.

  • STEP 2

    Meanwhile, heat 2 tsp of oil in a wok. Tip in remaining the garlic and soften for 10 seconds before adding the pak choi or greens. Cook for 3-4 minutes, until just wilted and tender. Pile the greens on a plate alongside fish and drizzle with the gingery juices. Serve with a small bowl of cooked rice, if you like.


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