Step 1: Preheat oven to 350°F. Cook rice in a large saucepan of salted boiling water, until tender. Drain and cover to keep warm.
Step 2: Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Set aside.
Step 3: Combine the soy sauce, fish sauce and sugar in a bowl.
Step 4: Line the base and sides of a large roasting pan with foil. (I used a Le Creuset enameled stoneware dish for this, simply spraying bottom lightly with non-stick spray).
Step 5: Divide carrot into 4 portions in the 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.
Step 6: Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested.
Step 7: To serve, place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.
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