Lackered seabass with Vietnamese greens

Ingredients

For the glaze:
6 tbsp soy sauce
3 tbsp agave syrup, we recommend Groovy Food Company agave rich and dark
3 tsp rice vinegar
1½ tsp cornflour
4 fillets ofsea bass, approximately 150g each

For the Asian greens:

1 tbsp vegetable oil

2 cm piece offresh ginger
1 garlic clove
250 g mixedgreens, such as bok choy, sprouting broccoli and kale
2 tbsp vegetable stock, or water
sesame oil, for drizzling
soy sauce, for drizzling

1. For the glaze: Mix soy sauce, agave nectar and rice vinegar in a small saucepan. Mix 1½ tablespoons of water with the corn flour in small bowl until smooth and add to soy sauce mixture. Stir mixture over medium heat until the glaze boils and thickens slightly - this should take about 2 minutes. Remove from heat and cool to room temperature.
2. Preheat oven to 220C/200C fan/gas 7. Arrange the fish on a small non-stick baking sheet then brush with some of glaze. Bake for about 15 minutes, or until opaque in the centre.
3. For the Asian greens: Meanwhile, heat a little oil in a wok or large frying pan, add the ginger and garlic and cook for 1 minute. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
4. When the fish is cooked, bring the remaining glaze to a boil and then spoon over the fish. Serve with the Asian greens.