Preheat the oven to 200°C/gas mark 6. Mix 4 tbsp soy sauce with the star anise, fish sauce, palm sugar and cinnamon. Pour the mix over the cod and place in a pot with a covered lid. Bake for 10-12 minutes or until the fish is just cooked – it should be just flaking and translucent.
While the fish is cooking, heat the vegetable oil in a wok over a medium-high heat. Add the ginger, garlic and chilli and cook for 1 minute, stirring to prevent them from burning. Add the broccoli with a splash of water and cook for 2 minutes or until just softened. Add the Chinese leaf lettuce and pak choi and cook for a further 2 minutes, then add the sesame oil and the remaining soy sauce.
Once the fish is cooked, move it to a plate and keep warm. Place the pot with the sauce back on the hob over a medium heat and cook for 3 minutes until thick and sticky.
Divide the greens between 4 plates then top with the cod, pouring over the glaze from the cooking pot. Serve with a wedge of lime on each plate.