Instructions: Pre heat the oven to 180 C/350 F/gas mark 4. Blanch the bok choi in boiling salted water for 2 minutes, or until cooked through, drain, refresh under cold water and pat dry. Place in a shallow, ovenproof dish and drizzle over the soy sauce and 1 tbsp of sesame oil.

Roughly mash the black beans with the caster sugar in a bowl. Mix in the chilli, spring onions and coriander with half the ginger and garlic. Stir in the vegetable oil, lemon zest and 4 tbsp of sesame oil.

Arrange the bok choi into 4 moulds. Fold the fish fillets into neat bundles and place on top of the bok choi. Spoon the dressing over each bundle, cover the dish with foil and bake for 20 minutes, or until the fish is opaque right through to the centre.

Heat a little vegetable oil in a frying pan and when hot, saute the remaining garlic and ginger until crsipy and golden. Spoon it over the fish and serve with lemon quarters.

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