2 bok choi
400g/14oz Chinese broccoli
3 garlic cloves, thinly sliced
thumb-sized piece fresh root ginger, peeled and cut into thin batons
1 bunch enoki mushrooms
2 pak choi
3 spring onions, finely chopped
250g/9oz cold cooked rice
2 tbsp caster sugar
4 tbsp white miso paste
1 tsp sesame oil
1 tbsp sesame seeds, toasted
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp vegetable oil
2 x 200g/7oz black cod fillets
150ml/5fl oz mirin
300²µ/10Β½΄Η³ϊ kimchi, finely chopped
200ml/7fl oz kimchi juice (from the jar) or 1 tbsp Korean chilli paste