Thai-Style Steamed Fish


2 fillets – we caught ocean jackets
Small knob ginger peeled and chopped
1 small clove garlic chopped
1 small red chilli seeded and finely chopped
1 lime juice and zest
3 baby bok choy quartered lengthwise
2 tbsp soy sauce


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 bok choy around and on top of the fish. Pour the soy sauce over the bok choy 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 or foil like we did over a pan of gently simmering water, cover with a lid and steam.)