Instructions

1. Chop the pak choi into large pieces. The other vegetables should be ped as appropriate and cut into thin matchstick-like slivers.
2. Put all the prepared vegetables into a medium sized bowl and mix with the marinade. Set aside while you cook the fish.
3. Cut 3 slices in the skin of the bass fillets and season on both sides. Heat a wok (or heavy based pan) and add the groundnut oil. When it's just smoking, place the fillets in skin down in the oil.
4. Cook over a medium heat for 4 minutes, shaking the wok about occasionally to avoid sticking, then carefully turn over. Cook for another 45 seconds the remove to a warm plate.
5. Reheat the wok (adding a little more oil if necessary) then stir-fry all the contents of the bowl for a couple of minutes.
6. Put the pak choi onto two plates and place one bass fillet on top of each. Pour over the rest of the wok contents and serve immediately.