4 heads bok choi, root removed, leaves separated
2 chillies, finely chopped
2 garlic cloves, peeled, finely diced
2 tbsp chopped fresh ginger
150g/4oz mangetout, finely sliced
4 spring onions, finely chopped
4 spring onions, finely sliced
110ml/4fl oz chicken stock
2 tbsp rice wine vinegar
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp vegetable oil
2 tbsp vegetable oil
4 x 350g/13oz sea bass fillets, cleaned, gutted, skin scored 3 times with a sharp knife