Thai steamed fish

Serves: 4 

Prep time: 10 mins

Cooking time: 20 mins

Ingredients: 

• 4 white fish fillets (about 115g each) (ling, cod, perch, snapper) 
• 1 tbsp fresh ginger, peeled and chopped 
• 1 small red chilli, seeded and chopped 
• Juice and zest of 1 lime 
• 2 cloves garlic, crushed 
• 2 tbsp reduced salt soy sauce 
• 1 tbsp fish sauce 
• 3 baby bok choy, quartered lengthways 
• 1 cup brown rice 
• 1 tbsp sesame seeds 

Method: 

1. Pre-heat oven to 160ºC. Place a sheet of baking paper on a tray and spread sesame seeds on tray. Cook until seeds become golden. 
2. Cook rice according to packet instructions. 
3. Lay fish fillets on large piece of foil. Spread ginger, garlic, chilli and lime zest over the fish. Add bok choy. Drizzle with lime juice, soy and fish sauces. 
4. Loosely seal the foil into a large parcel, leaving space at top of foil to let steam cook the fish. Place in the oven for 15 – 20 minutes. 
5. Serve fish with bok choy and 1/2 cup of cooked rice. 
6. Sprinkle with toasted sesame seeds and additional lime juice and soy sauce to taste.