Cut fish into chunks, place into a bowl, pour over maple syrup and cover with cling film.
Cut aubergine into cubes and cut peppers into thin strips. Remove outer leaves from pak choi and slice.
For the teriyaki sauce, grate ginger into a bowl and add soy sauce, mirin, maple vinegar.
Add 3 tbsp of the maple syrup fish marinade.
Heat wok until hot, season fish and dust with corn flour. Cook until crisp.
Remove and place on paper to rest.
Mix sauce, garlic, chilli, aubergine, peppers and pak choi and cook in wok.
Mix fish with vegetables and sprinkle on sesame seeds.
Serve with jasmine or plain boiled rice.
Chef ’s tip
This dish works well with pork (shoulder or belly), but place in teriyaki sauce to tenderise and give flavour.
- 600g mixed white fish
- Corn flour, to coat
- 60ml pure maple syrup
- 25g root ginger
- 4 tsp soy sauce
- 4 tbsp mirin
- 2 tbsp maple vinegar
- 1 large chilli, seeded and shredded
- Clove of garlic, crushed
- 1 large aubergine
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 300g pak choi
- 1 tbsp sesame seeds