4 bok choi, sliced into large pieces
6 spring onions, trimmed and finely sliced
4 tbsp sweet chilli sauce
salt and freshly ground black pepper
1 tsp white miso paste
4 tsp white miso paste
2 tsp olive or sesame oil
3 tbsp sesame seeds
2 tbsp sunflower oil, plus extra for the vegetables
knob of butter
4 trout fillets (125g/4½oz each), skin on