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Steamed Murray Cod, with a paste made from green garlic chives, ginger and spring onions with shaved Paspaley pearl meat, Chinese cabbage and a sauce made from stir fried bok choi - this dish is inspired by the vegetable stir fries of my childhood, I always felt the sauce left at the bottom of the dish would be amazing with a delicate fish preparation, I’m excited to be able to share this with you.