• Boil plenty of water in a pot or saucepan. Peel the potatoes and cut them into rough chunks.
• Cook the potatoes for 12 - 15 minutes. Reserve a small amount of the cooking liquid, then drain and set aside.
• Finely chop the scallions, keeping the white part separate from the greens.
• Use a peeler or cheese slicer to shave the carrot into thin ribbons.

• Discard the base of the pak choi and finely chop both the leaves and the stems, being sure to keep them separate.
• Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
• Stir-fry the white part of the scallions with the carrot and the pak choi stems for 5 - 6 minutes.

• Crush or mince the garlic.
• Add the garlic and the pak choi leaves to the vegetables and stir-fry for 1 more minute. Season to taste with salt and pepper.
• Meanwhile, heat a clean frying pan over medium-high heat and toast the pine nuts for 2 - 3 minutes.
• Remove from the pan and set aside.

• Pat the fish dry with kitchen paper.
• Melt a knob of butter in the same pan over medium-high heat and fry the fish for 1 - 2 minutes per side. Season to taste with salt and pepper.
• In a small bowl, combine the ponzu with the honey and 0.5 tsp miso paste* per person.

*Take care, this ingredient is salty! Use as preferred.

• Lower the heat and top the fish with the miso-ponzu glaze.
• Cook for 30 seconds, or until browned, then turn off the heat.
• Mash the potatoes with the ginger paste, a knob of butter, the rest of the miso paste and a splash of cooking liquid as preferred.
• Season to taste with salt and pepper.

• Serve the mash on plates with the fish and the vegetables alongside.
• Drizzle the vegetables with the sesame oil and garnish with the scallion greens.
• Drizzle the fish with any remaining juices from the pan.
• Garnish with the pine nuts to finish.