Sift flour into a bowl and mix with salt, oil, and water to form a dough.
Knead the dough on a floured surface for 5-10 minutes until smooth.
Divide dough into eight balls and roll each into 23cm circles.
Cook each flatbread in a high-heat non-stick pan for one minute per side until puffed and spotted.
Season pollack slices with salt and coat thoroughly in couscous.
Fry fish in oil for three minutes, turning halfway, then remove from pan.
Sauté garlic and ginger in the remaining pan oil and couscous for 2 minutes.
Place fish on flatbreads and top with bok choi, beansprouts, and sautéed aromatics.
Garnish with spring onions, coriander, Tabasco, and soy sauce before folding.