- 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
- 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.