WHAT YOU DO
Step 1. Brush the sole lightly with oil, season with salt and pepper and grill for three to four minutes each side or until cooked. Keep warm..
Step 2. Heat a wok and when smoking add three tablespoons of oil. Add the pak choi and toss so it wilts. As the leaves collapse, add the black beans, ginger and chillies, stir fry for a minute and then add the sherry, soy and two tablespoons of water. Toss so everything amalgamates, remove from the heat and stir in the spring onions.
Step 3. Pile on four plates, serve the fish alongside and scatter over the coriander.
