Sticky Maple-Glazed Fish with Vegetable Stir-Fry

For the fish marinade and cooking

• 600 g mixed white fish, cut into chunks
• corn flour, for dusting
• 60 ml pure Canadian maple syrup (preferably golden colour for its delicate flavour)
• 4 tsp soy sauce
• 2 tbsp maple vinegar
• 25 g root ginger, grated
• 1 large chilli, seeded and shredded
• 1 clove garlic, crushed

For the vegetable stir-fry

• 1 small aubergine, cubed
• 1 red pepper, thinly sliced
• 1 green pepper, thinly sliced
• 300 g pak choi, thinly sliced (outer leaves removed)
• 250 g pre-cooked rice

for serving

• 1 tbsp sesame seeds
• 1 lime, cut into wedges

Fish marinade and cooking

1. Grate ginger into a bowl, add soy sauce, maple vinegar, and maple syrup, then mix together.
2. Place fish chunks into the marinade and cover with cling film. Marinate for at least 30 minutes or overnight.
3. Remove fish from marinade and dust with corn flour.
4. Cook fish in a hot wok until crisp, then remove and set aside on paper to rest.

Vegetable stir-fry

1. Add aubergine cubes, peppers, chilli, garlic, pak choi, and pre-cooked rice to the wok and stir-fry for 8 minutes.

Sauce and plating

1. Pour leftover marinade into a saucepan and heat until it reduces to a sticky sauce.
2. Dip the fish skewers into the sticky sauce to coat.
3. Place fish skewers on a plate with vegetable stir-fry.
4. Sprinkle with sesame seeds and serve with lime wedges.
5. Pour extra sauce into a dipping pot or drizzle it over the final dish.