Instructions: Caramel the honey and vinegar, add the coriander, mustard and oil. Add the spices, simmer for one minute then remove from heat and cool.

Boil the demi glace and pour over the spices. Chill, then pass through a sieve. When youre ready to use it, heat the sauce with the sauted chilli and shallots.

Season the fish with wasabi and rock salt (but no pepper). Seal the fish in a hot skillet and put in a hot oven to finish. Heat the wok and fry off the vegetables in the sauce. Deep fry the pak choi.

Assemble the dish in a bowl, vegetables on the bottom and fish on top of these then the pak choi to finish.

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