Baked Fish with Ginger and Soy

Preheat the oven to 180 degrees. In a small bowl, zest and juice the lime, then add finely chopped or minced garlic, soy sauce, chilli sauce, and sesame oil. Stir to combine and set aside.

Cut the broccolini stems in half lengthways. Trim the base from the bok choy and slice into quarters lengthways. Slice snow peas into thirds on a sharp angle. Separate the green tops from the white part of the spring onions. Slice the white parts in half lengthways, then finely slice the green tops on an angle and set aside. Julienne the ginger by peeling and cutting into thin slices, then stack the slices and cut into long matchsticks, as thin as possible.

Line a medium size rectangular baking dish with enough baking paper to hang generously over the edges of the pan. You will be folding the paper up over the fish and vegetables to create a parcel, so make sure you have enough to keep the ingredients covered.

Layer the broccolini, bok choy, snow peas and white part of the spring onions on the bottom of the lined, and add half of the julienned ginger.

Place the fish on top of the vegetables in a single layer, and drizzle with the sauce and top with the remaining ginger.

Bring the baking paper up over the fish and seal with a loose wrap or a fancy twist at the top. You want to make sure that the steam doesn't escape.

Bake in the oven for 15 minutes, or until fish is just cooked through. Meanwhile, pick coriander leaves from stems for garnish, and slice lime into wedges for serving.

Remove from the oven and unwrap the parcel. Sprinkle with the chopped green tops of the spring onions, coriander leaves, and sesame seeds, and serve with lime wedges and steamed rice.