What you'll need

Serves 1

• juice and zest of 1 lime
• 30g ginger, peeled and grated
• 1 clove garlic, crushed, plus 1 sliced
• 2 teaspoons extra virgin olive oil
• salt and pepper to taste
• 150g snapper fillet, skin on, deboned
• 20g bean shoots
• 1⁄4 red capsicum, sliced
• 1⁄4 red onion, sliced
• 3 Vietnamese mint leaves
• 3 tablespoons cooking oil
• 1 shallot, sliced
• 1 bunch bok choy, blanched and refreshed

The easy bit

1. Set aside 1 teaspoon of lime juice for salad dressing.
2. In a bowl, combine lime zest and remaining juice, ginger, crushed
3. garlic, 1 teaspoon of olive oil and salt and pepper. Brush mixture onto the fish fillet and set aside for an hour. To prepare the salad, combine bean shoots, capsicum, onion and Vietnamese mint.
4. In a hot pan, using 2 tablespoons of cooking oil, seal the fish skin-side first, then drop the temperature to medium. Cook until golden brown, turn fish and cook for 1 minute more.
5. In another pan, using the remaining cooking oil, fry sliced garlic and shallot until almost brown, then toss in the bok choy and season.
6. Toss salad with lime juice, remaining olive oil and salt and pepper, and serve with fish and bok choy mixture.