1 Peel ginger and finely grate. Press a teaspoon of grated ginger through a tea strainer to extract the liquid into a bowl. Peel the garlic and finely chop.
2 Stir together ginger juice, garlic, soy sauce, sesame oil and rice wine.
3 Rinse the scallions and cut into 3 cm (approximately 1 inch) pieces. Rinse carrot, peel and cut into julienne. Rinse bok choy and trim stems.
4 Blanch scallions, carrot and bok choy in a pot of boiling salted water just until tender, about 2 minutes. Drain, rinse under cold water to stop the cooking and drain well.
5 Prepare 4 pieces of foil (each about 30 cm x 30 cm or approximately 12 x12 inches). Coat each piece with 1/2 tablespoon oil.
6 Place 3 red mullet fillets on each piece of foil and season with salt and pepper.
7 Top fish with vegetables, dividing evenly, and season lightly with salt and pepper.
8 Drizzle ginger sauce over the fish. Halve star anise and add one half to each packet.
9 Sprinkle with sesame seeds. Fold foil over and seal edges. Cook packets on a medium-hot grill, without turning, for 10-12 minutes. Carefully open packets to serve.