Rinse the bok choy under running water, then cut each one into quarters lengthwise. Wash them again and set aside.
Peel the onion and finely chop it.
Cut a 3/4-inch (2 cm) piece of peeled ginger and grate it to get about 1 teaspoon.

Toast the pine nuts in a dry skillet until golden, then set aside.

In a wok, heat some olive oil. Add the ginger, chopped onion, and whole unpeeled garlic cloves. Cook over medium heat for a few minutes.
Add the bok choy, increase the heat to brown them without burning. Toss and sauté for another 2 to 3 minutes.
Add 1 tablespoon of hot water, cover the wok, and let simmer on very low heat.

Meanwhile, in a skillet, sauté the fish mixture with a little olive oil. Season with salt, pepper, and sprinkle with dill. Gently mix and cook for 8 to 10 minutes, stirring occasionally until golden.

To serve, place the bok choy mixture on a plate, add pieces of fish, and garnish with flat-leaf parsley and pine nuts.
Serve with Basmati or Thai rice.