1cm/½in piece root ginger, peeled and cut into strips
4 skinless white fish fillets, such as pollack
½ tsp sesame oil
2 tbsp olive oil
5 tbsp Chinese rice wine
3 tbsp tamari
150ml/5fl oz/scant ⅔ cup miso soup
1 handful of arame
steamed rice or cooked rice noodles, to serve
Method
Remove the 2 outer leaves from each pak choi and immerse in a bowl of boiled water for about 1 minute until the leaves have softened. Refresh under cold running water and leave to one side. Cut the remaining pak choi into quarters.
Arrange the spring onion strips and ginger on the top of the fish and wrap the softened pak choi leaves around the fish, tucking each end under the fish.
Heat the sesame and olive oils in a large wok over a medium heat until hot. Pour in the rice wine, tamari and miso soup and add the arame, making sure the arame is immersed in the liquid. Bring to the boil, then place the fish on the top and cover with a lid. (If your wok is too small for all the fish, cook in batches.) Cook for 5 minutes, then add the remaining pak choi quarters and cook, covered, for a further 3–5 minutes until the fish is cooked through. Serve immediately with steamed rice or rice noodles.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-pak-choi-wrapped-fish