A dead simple recipe, this, though not entirely to my taste - I can't get over the obvious fishiness in the sauce, and feel about it the way I do about nam pla - hold your nose whilst eating. Still, hardly Nigel's fault and the recipe is sound. The copious ginger and garlic was very nice, so next time I might make it with soy and honey. We used lovely fresh purple sprouting broccoli instead of Chinese broccoli. Nigel's tip of serving plain Basmati with chopped coriander leaves through it was lovely, and one I'll use again, definitely.