Preparation

• 1
  Peel and grate a small piece of fresh ginger and then mix it with a tablespoon of light soy sauce, a tablespoon of toasted sesame oil and a tablespoon of lemon juice in a shallow dish. Put the haddock fillets in it to marinate.
• 2
  Toast the sesame seeds in a small dry pan for a minute or two, making sure that they don't burn, and set aside.
• 3
  Cut the broccoli into small florets, trimming so that the stems are long and slender. Steam for 2 minutes then set aside.
• 4
  Deseed and finely chop or slice the red chilli, finely grate a small piece of ginger then peel and finely chop the garlic clove.
• 5
  Place the marinated haddock fillets on grease proof paper in the steamer and steam for about 10 minutes until the fish flakes easily, or longer if the fillets are very thick.
• 6
  Meanwhile, heat a tablespoon of sunflower oil and a tablespoon of toasted sesame oil in a wok. Stir fry the chilli, ginger and garlic for just a minute and then add 2-3 tablespoons of soy sauce and a tablespoon of lemon juice.
• 7
  Add the prepared broccoli, season with salt and black pepper and and stir fry for 3-4 minutes, adding a splash of cold water if it is too dry.
• 8
  Divide the broccoli between two dishes, place the haddock fillets on top and garnish with shredded spring onion and a sprinkling of toasted sesame seeds. Serve with plain rice.