125 grams of skinless barramundi or similar firm white fish
5 gram piece of fresh ginger, cut in thin strips
1/2 stalk of lemongrass, inner part, finely diced
1/2 long red chilli, sliced
1 long green shallot/scallion, sliced with some of the green part reserved for garnish
100 millilitres of full fat coconut milk
1 teaspoon of fish sauce
sea salt & cracked pepper to taste
1/2 bok choy or pak choy