2. Slice pak choi, pear and spring onions. Toss with bean shoots, 2 tbsp sweet chilli sauce and 1 tbsp soy sauce. Set aside in fridge until serving.
3. Cut fish into even-sized fingers. Coat with 1 tbsp soy sauce and season with pepper. Roll in sesame seeds to coat
4. Heat a large frypan with 2 tbsp oil. Cook fish for 4-5 minutes on each side (in batches if needed), or until golden and cooked through.
5. Serve cooked fish with sweet potatoes and slaw. Use extra sweet chilli sauce (see notes) for dipping if preferred.
Combine sweet chilli sauce with mayonnaise or yoghurt to make a tasty dipping sauce!
No Fish option - replace with chicken breast fillet. Increase cooking time to 10 minutes, or until cooked through.
pak choi 1 bunch
green pears 2
spring onions 1/4 bunch
bean shoots 1/3 bag
soy sauce 1tbsp
sweet chilli sauce 2tbsp
white fish fillets 2 packets
sesame seeds 1 packet
From your pantry: Oil, salt & pepper