Fish fail

Well, I'll post both the successes and failures. This *should* have worked, but I used far too much ginger - though the fish flaked up nicely.

Ingredients:
Fillet of white fish (I used cod, responsible type, mind, but I reckon any white fish would do), sliced thickly
Pak choi
Red pepper
Ginger sliced into fine matchsticks (amount to taste)
Oil
Five spice (husband usually makes from scratch, but packet today, which meant fennel seeds - technically suspects)

Wok fry the ginger in a little oil, before throwing in the peppers. Whizz them around then chuck in the pak choi, repeat whizz, then sprinkle over as much Five Spice as you like. After a while of folding the mix over the heat, chuck the fish in and continue turning. As the fish cooks it will flake and mix around the veg. Once cooked, remove from heat and serve hot.

Note: stop cooking the moment the fish appears opaque, preferably a little before. You want juicy, flaky bits, not dried out fried clumps...