a small knob of fresh root ginger, peeled and chopped
1 small garlic clove, chopped
1 small red chilli (not bird's eye), seeded and finely chopped
grated zest and juice of 1 lime
3 baby pak choi, each quartered lengthways
2 tbsp soy sauce
Perk up your rice
Try serving with Thai jasmine rice, and if you've got some sesame seeds, toast a handful and toss them into the rice just before serving.
Nestle the fish fillets side
by side on a large square of foil
and scatter the ginger, garlic,
chilli and lime zest over them.
Drizzle the lime juice on top and
then scatter the pieces of pak choi
around and on top of the fish.
Pour the soy sauce over
the pak choi and loosely seal the
foil to make a package, making
sure you leave space at
the top for the steam to circulate
as the fish cooks.
Steam for 15 minutes. (If you haven’t got a steamer, put the
parcel on a heatproof plate over a
pan of gently simmering water,
cover with a lid and steam.)