For 4 servings:
8 x 80g slices of KĂ¼hlbarra barramundi fillet
2 heaped teaspoon miso paste
1L Freshstock fish stock
200 gm of enoki mushrooms
3 kaffir lime leaves
2 slices young ginger
2 red chillies
4 heads bok choi
Some Japanese 7-spice blend
Sesame oil
1 bunch spring onion
Yellow Japanese daikon (optional)