Recipe of the week

This simple and very tasty meal is perfect with jasmine rice or on its own, says Ching He Huang. Instead of sea bass, you could use sustainable cod from Icelandic waters – just be sure to cook it a little longer as it’s a meatier fish

Miso sea bass with shiitake and pak choi

1 tbsp miso paste knob of fresh root ginger, peeled and grated 2 x 200g sea bass fillets, skin on 2 tbsps rapeseed oil 2 tbsps mirin 1 tbsp low-sodium light soy sauce juice of 1 lemon For the pak choi: 1 tbsp rapeseed oil 1 red chilli, deseeded and finely chopped 4 fresh shiitake mushrooms, cut into 1cm thick slices 200g pak choi leaves 1 tbsp low-sodium light soy sauce

• Put the miso paste into a wide, shallow bowl. Add 1 tbsp of water and whisk well, then stir in the ginger. Add the fillets and turn to coat with the mix. • To cook the pak choi, heat a wok over a high heat until smoking, then add 1 tbsp rapeseed oil. Add the chilli and stir-fry for a few seconds to release its flavour. Add the sliced shiitake and toss for a few seconds, then add the pak choi leaves and toss for about a minute. Season

with the soy sauce, stir, then transfer to a plate and cover with foil. • Wipe the wok, return to the heat and add 2 tbsp rapeseed oil. Add the fillets, skin-side down (press with a spatula to stop them curling). Cook for 1-2 minutes, until the skin is crisp and the fish has turned opaque, then flip to brown the other side. Season with the mirin and soy sauce, then remove from heat. Serve on the pak choi, drizzled with the lemon juice.

Taken from Stir Crazy by Ching He Huang, published by Kyle Books at £19.99. To buy from The Week Bookshop for £17, call 020-3176 3835 or visit www.theweek.co.uk/bookshop.