Step 1

Preheat oven to 180°C. Cook rice in a large saucepan of salted boiling water, following packet directions or until tender. Drain and cover to keep warm.

Step 2

Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Combine the soy sauce, fish sauce and sugar in a bowl.

Step 3

Line the base and sides of a large roasting pan with foil. Divide carrot into 4 portions in lined pan. Top each with a piece of fish, then bok choy. Place remaining fish on top and pour sauce mixture over. Sprinkle with garlic, ginger and pepper. Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested. Place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.