Thai Thursday: Thai Fish Bok Choy

Serves: 2

30 mins

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Ingredients

2 tablespoons fresh lime juice
1 tablespoons fish sauce
2 tablespoon ginger cut into thin long slices
1 tablespoon sugar
4 fillets of white fish- hammour, sea bass or sea bream
1 tablespoon chopped coriander
1 tablespoon chopped spring onion
1 tablespoon chopped red chilis ( kids can eliminate this)

Steps

Pre-heat the oven to 180°C.
Arrange clean fillets in the center of a large square of foil. Top the fillets with chopped bok choy, spring onions, ginger, red chili and coriander.
In a bowl mix together the soy sauce, lime juice, fish sauce an sugar. Add 1 tablespoon of water and mix well.
Evenly divide the mixture over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape. This is very important.
Place the parcels on top of a baking tray and bake for 15 to 20 minutes until the fish is cooked through (this will depend on the thickness of your fish).
Open up the parcels. Be very careful and help the kids so the steam doesn’t cause any burns.
Top with a squeeze of lime and some fresh coriander. Serve with jasmine rice.

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