Put a pan of water or your steamer onto heat up.
Cut the tops and bottoms from the spring onions, then cut them on a fine angle or in half and into strips, place in cold water.
Peel and slice the garlic.
Cut the chilli in half, remove the seeds and cut int thin strips.
Cut the bok choi into quarters, wash and drain.
Use half of the chilli, garlic and ginger to top the fish.
Check the fillets for any remaining bones and place onto a baking paper the same size as your steamer, cook in the steamer for around 6/8 minutes depending on how thick the fillet is.
Heat the oil in a wok, add thee bok choi, cook for 2 minutes then add the garlic, sesame and soy, cook for another minute.
Serve the fish on a bed of bok choi and top with the spring onion and red chilli, drizzle any remaining sauce from the bok choi pan around the plate.
«You could also steam the bok choi with the fish,they will cook in roughly half the time.»