Thai Style Steamed Fish

Ingredients

• 2 tbsps soy sauce
• 100 g boneless trout fillets
• 3 heads pak choi
• 1 clove garlic
• 2 tsps ginger
• 15 ml lime juice
• 1 red chilli

Directions

1. Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilli and lime juice over them.
2. Scatter the pan choi around and on top of the fish. Pour the soy sauce over the pan 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.
3. 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).