Thai-style Steamed Fish

Ingredients

• 2trout, fillets, skin on
• fresh ginger, a knob, peeled and julienned
• 1 clovegarlic, small, finely diced
• 1red chili, small, finely diced
• 1lime, zest and juice
• 3baby bok choy, halved
• 2 tbspsoy sauce

Method

1. 1

   Lay the trout fillets side by side, skin down, on a large square of foil.

2. 2

   Scatter the julienned ginger, the diced garlic, the chili and the lime zest over the fish, then squeeze the lime juice across them.

3. 3

   Tuck the halved bok choy around and over the fillets, then pour the soy sauce over the greens rather than the fish.

4. 4

   Bring the edges of the foil together and fold them into a loose seal, leaving a pocket of air above the fish so the steam can circulate inside.

5. 5

   Steam the parcel for 15 minutes. Without a steamer, sit it on a heatproof plate over a pan of barely simmering water and cover with a lid.