Asian cod with stir-fried greens

Ingredients

• 5 tbsp reduced salt dark soy sauce
• 1 star anise
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• ¼ tsp ground cinnamon
• 500g boneless cod fillets
• 1 tbsp vegetable oil
• 1½ tbsp fresh ginger, grated
• 1 clove garlic, crushed
• 1 large red chilli, seeds removed and chopped
• 200g tenderstem broccoli, cut roughly into 4cm pieces
• 1 Chinese leaf lettuce, finely shredded
• 200g pak choi, stems removed and sliced
• ½ tbsp sesame oil
• 1 lime, quartered, to serve

Method

1. Preheat the oven to 200°C/gas mark 6. Mix 4 tbsp soy sauce with the star anise, fish sauce, palm sugar and cinnamon. Pour the mix over the cod and place in a pot with a covered lid. Bake for 10-12 minutes or until the fish is just cooked – it should be just flaking and translucent.
2. While the fish is cooking, heat the vegetable oil in a wok over a medium-high heat. Add the ginger, garlic and chilli and cook for 1 minute, stirring to prevent them from burning. Add the broccoli with a splash of water and cook for 2 minutes or until just softened. Add the Chinese leaf lettuce and pak choi and cook for a further 2 minutes, then add the sesame oil and the remaining soy sauce.
3. Once the fish is cooked, move it to a plate and keep warm. Place the pot with the sauce back on the hob over a medium heat and cook for 3 minutes until thick and sticky.
4. Divide the greens between 4 plates then top with the cod, pouring over the glaze from the cooking pot. Serve with a wedge of lime on each plate.