SOYA-GINGER GLAZED TILAPIA

4 tsp rice vinegar

3 tsp soya sauce

1” piece ginger, peeled and grated

2 cloves garlic, crushed

1 lb tilapia fillets

1 Tbsp canola oil

12 baby bok choy, halved

In a small bowl, mix together vinegar, soya sauce, ginger and garlic. Place tilapia fillets in a shallow dish and pour mixture over top. Let sit 5 minutes.

In a large skillet, heat oil over medium-high heat. Add fish and sauce and cook until golden and flakes easily, about 3 minutes per side. Remove fish from skillet and keep warm.

Add bok choy and pan fry until leaves wilt, 3 minutes.

Serve with brown rice.