Firm, meaty white fish, such as halibut, are perfect for pan-frying as they keep their shape well and don't break up easily. Serve on a bed of tender-crisp vegetables and top with Parma ham, all cooked in the same pan. Some nice crusty bread would complete the meal.
Other firm, meaty fish such as hake or monkfish can be used for this recipe. If you prefer, the fish can be cut into 5cm chunks and carefully stir-fried, instead of cooking it in larger pieces. * A vegetarian version could be made with chunks of firm tofu, or smoked tofu. Lightly fry it in half the oil, then continue from step 3 as in the recipe. Pile the tofu on top of the vegetables and drizzle with soy sauce to serve. * If pak choi is not available, you can use roughly shredded Chinese leaves.