Agave and soy glazed sea bass with Asian greens recipe

INGREDIENTS

• 1 vegetable oil
• cup x 2cm piece ginger, sliced
• 1 garlic clove, sliced
• 1 mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large)
• 250 stock (or water)
• g drizzle sesame oil
• 2 drizzle soy sauce
• tbsp soy sauce
• 1 Agave syrup
• 1 rice vinegar
• 6 cold water
• tbsp corn flour
• 3 x 135-150g sea bass fillets