• Thinly slice courgette into sticks. Finely chop garlic.
• In a small bowl, combine soy sauce mix, ginger paste, the brown sugar
and water. 

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook broccoli florets and courgette, tossing until tender, 6-7 minutes. 
• Add garlic and cook until fragrant, 1 minute. Season with salt and pepper. 
Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Remove smooth dory fillets from packaging and pat dry with paper towel.
• Return frying pan to medium-high heat with a drizzle of olive oil. Season 
fish on both sides with salt and pepper.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes
each side.
• Remove pan from heat and add the soy-ginger mixture, turning fish
to coat.

TIP: White fish is cooked through when the centre turns from translucent 
to white.

• Divide soy-ginger glazed white fish and garlicky stir-fried greens 
between plates.
• Spoon over any remaining glaze from the pan to serve. Enjoy!