Gurnard goes deliciously Asian with this recipe.

Ingredients

• 400 grams bok choy, or 4 bunches
• 4 spring onions, trimmed and finely sliced
• 4 cups red cabbage, finely sliced
• 400 grams gurnard fish fillets (approx. 8 fillets)
• 800 grams Udon noodles*
• 3 tblsp each sesame oil and oyster sauce
• ¼ cup sweet soy sauce

Garnish (optional)

• 1-2 tsp sesame seeds, toasted
• few extra pan fried spring onions

Method

1. Separate the bok choy leaves until all the leaves are separate and wash well. Toss the spring onions and cabbage together.
2. Fold the fish fillets in half and sprinkle with salt. Place in a bamboo steamer tray.
3. Add the Udon noodles to boiling water, place the steamer with fish on top and simmer for 3-4 minutes.
4. Heat the oil in a wok and stir fry the spring onions and red cabbage for 2 minutes, add the bok choy and stir fry a further minute.
5. Drain the noodles and remove the fish from the heat. Toss the noodles with the vegetables, oyster and sweet soy sauces. Divide among 4 wide shallow bowls. Top each with 2 gurnard fillets and garnish with sesame seeds and pan fried spring onion.