Here is another one for all you flavour haters, you can have the wahoo as is, the rest of us can enjoy it with the sauce.

For the sauce, mince an inch or or so of ginger, a few cloves of garlic and then tip into 120ml of soy sauce, add a tablespoon of brown sugar, and then bring to the boil, then simmer for 2min.

Cut your whopping wahoo into cutlets. Pat dry, dust with either rice flour, or potato starch.

Have your bok choi ready to steam.

Pop your noodles into boiling water an stir them down.

Now fry in 5cm of oil. I found the fairly thick cutlets needs 5-6.5min.

Put your bok choi on.

Its one of those recpies where you need to be doing 10 things at once, but you can see the results rock. Its even good reheated in the oven, well the fish was ace but the greens were a bit spooky and the sauce was a bit strong after a day in the fridge brewing so take a tip and seive it before you put it in the fridge.

Who is going to get that first exie wahoo?