Ingredients
| ½ | Wong bok |
| ½ | Telegraph cucumbers, (sliced) |
| ½ | Rock melon, (deseeded, peeled and sliced) |
| 1 Tbsp | Mirin |
| 2 tsp | Rice wine vinegar |
| 1 | Vegetable oil |
| 4 | Blue cod fillets (Main) |
| 1 to taste | Salt |
Directions
- Slice the wong bok finely and set aside.
- Lay the slices of melon and cucumber on a plate. Combine the mirin and rice wine vinegar then drizzle over the melon and cucumber.
- Heat two pans, pour 1 Tbsp of oil into each and add the wong bok to one and the fish to the other.
- Cook the wong bok until it begins to wilt, stirring often, and then season.
- Cook the fish for approximately 4 minutes on each side, depending on the thickness of the fillets, then serve on the wong bok with the salad on the side.