Thai steamed fish with rice

For 2	For 4		Comment
2	4	fillets of fish e.g. trout, salmon, sea bass. 100-150g each.
1	2	pak choi, quartered lengthways	or leeks
1	2	cupped handfuls other steamable veg	e.g. red pepper cut into strips, mange tout, baby corn, leeks, tinned sweetcorn, spring onion, asparagus
2 tbsp	4 tbsp	soy sauce	or fish sauce
1 clove	2 cloves	garlic, chopped
1 small	1 large	knob fresh ginger	or easy ginger
1/2	1	lemon or lime, juice thereof	or good dash of easy lemon/lime
1 tsp	2 tsp	chopped lemongrass	easy lemongrass in a tube fine
1 tsp	2 tsp	chopped corriander	easy corriander in a tube fine
1 tsp	2 tsp	chopped chillis	easy chillis in a tube fine
50ml	100ml	water
50ml	100ml	white wine	or just use more water
RICE
1 pinch	2 pinch	salt (optional)
360ml	720ml	boiling water	twice the volume of the rice
150g	300g	basmati rice	or long grain

1. Heat oven to 180 degC
2. Cut two/four pieces of foil approx. 30cm long by the width of the foil
   
3. Place both fish fillets in the middle of one piece of foil on top of a baking tray.
4. Mix together the soy sauce, lime, ginger, corriander, garlic, lemongrass, chillis and place on top of the fish (note: you can get away with omitting one or two of the herb elements without ruining the dish, but the mix of flavours is good if you can get all of them).
   
5. Chop the veg and pile it on top.
   
6. Pour over the water and wine (fold up the edges of the foil a bit so it doesn't pour away!)
   
7. Put the second piece of foil on top and crimp the edges together, folding over to make a packet.
   
8. Put rice, water and salt in an over-proof dish (I use one approx 15cm x 12cm) and cover with foil tightly.
   
9. Put rice and fish in oven and 40 mins at 160degC.
   

To serve, fluff up the rice and split between two/four plates. Open the fish parcel carefully (don't burn yourself on the steam coming out, and don't spill the juices). Divide the juices betwen the two plates then place the fish and veg on top of the rice. Altentatively, serve with noodles.

Freezing: do not freeze.

Good for: feeling healthy.

Based on BBC Good Food recipe