Instruction

• step 1 Put the sugar in a large shallow pan, along with a small splash of water
• Heat gently, swirling the pan, until the sugar has dissolved
• Increase the heat and bubble the syrup until it turns a dark amber colour
• Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute
• Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down
• step 2 Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted
• Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs
• Serve with rice