Ingredients

• 2 tbsp vegetable oil
• 2 banana shallots
• peeled and finely diced
• 2 garlic cloves
• roughly chopped
• 5cm/2in piece fresh root ginger
• cut into julienne
• 1 lemongrass stick
• finely chopped
• 1 lime leaf
• finely chopped
• 2 tbsp Thai fish sauce
• 3 tbsp palm sugar (alternatively use soft brown sugar)
• 2 tbsp rice wine vinegar
• 2 tbsp lime juice
• 150ml/5fl oz vegetable stock
• 3 tbsp roughly chopped fresh mint
• 3 tbsp roughly chopped fresh coriander
• 2 tbsp vegetable oil
• 4 x 150g-200g/5½-7oz turbot fillets
• skin on
• pin-boned
• 4 bok choi
• halved
• 150g/5½oz Tenderstem broccoli
• 2cm/¾in piece fresh root ginger
• thinly sliced
• 2 sticks lemongrass
• bruised and chopped in half
• 2 tbsp sesame oil
• 2 tbsp soy sauce

Directions

• For the ginger and lime sauce
• heat a frying pan and add the oil. Once hot
• add the shallots and cook for 1-2 minutes. Add the garlic
• ginger
• lemongrass and lime leaf and cook for a further 2-3 minutes. Stir in the fish sauce
• palm sugar
• rice wine vinegar
• lime juice and stock and cook for 2-3 minutes. Keep warm while you cook the fish and vegetables.
• For the turbot
• heat a large frying pan and add the oil
• once hot add the fish skin-side down. Cook for 2-3 minutes on each side and allow to rest on a warm plate. (Depending on the size of your frying pan you may need to cook the fish in batches.)
• For the steamed greens
• place a steamer over a saucepan of boiling water and add the bok choi
• broccoli
• ginger
• lemongrass
• sesame oil and soy sauce. Cover with a lid and cook for 4-5 minutes.
• Just before serving add the fresh mint and coriander to the sauce.
• To serve
• place the steamed vegetables in the centre of shallow bowls and place the fish on top. Remove the skin and pour over the ginger and lime sauce.