Ingredients

· 2 trout fillets

· a small ginger root

· 1 garlic clove

· 4-5 red chilies

· Grated zest and juice of a lime

· 3 baby pak choy

· 2 tablespoons soy sauce

Method

Nestle the fish fillets side by side on a large square of foil and scatter the ginger, garlic, chilies and lime zest over them. Drizzle the lime juice on top and then, scatter the pieces of pak choy around and on top of the fish. Pour the soy sauce over the pak 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 about 15 minutes and serve it with the sauces.