A little on the lighter side, but still dishing up loads of flavour, this teriyaki-glazed fish and soba noodle bowl is tossed with vibrant greens and doused in a ginger-spiked sesame dressing to strike just the right balance any night of the week.
Peel and finely grate ginger. Place in a bowl with rice wine vinegar, sesame oil, sugar and 1 tablespoon teriyaki sauce. Stir to combine and set aside.
Place cornflour in a bowl. Add fish and toss to lightly coat, shaking to remove excess.
Heat vegetable oil in a frypan over a medium-high heat. Add fish and cook for 3 minutes each side or until golden, crisp and cooked through. Meanwhile, bring a saucepan of water to the boil to prepare for step 5.
Place remaining teriyaki sauce in a bowl. Once fish is cooked, dip each piece straight into the sauce to completely coat. Set aside.
Cut broccolini into thirds and separate bok choy leaves. Add broccolini and noodles to the saucepan of boiling water and cook for 3 minutes or until almost tender. Add bok choy and cook for a further 1 minute or until just tender. Drain.
Divide noodles and greens between bowls. Flake fish into large pieces and divide between bowls. Drizzle with ginger dressing and scatter with sesame seeds to serve.