Thai Ginger Steamed Fish Parcels with Coconut Rice

Steps

1. oven to 200°C. Line an oven tray with baking paper
2. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Lay baking paper/foil squares on a flat surface. Divide fish into 4 serves and place in centre of each square. In a small bowl, combine all remaining Thai ginger steamed fish parcel ingredients.
3. Spoon half the sauce evenly over fish and set remainder aside. Wrap paper/foil into parcels by pulling 2 sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring sauce does not leak out. Place onto prepared tray and set aside.
4. Combine all coconut rice ingredients in a medium pot with a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
5. Trim 1cm ends off bok choy, rinse and thinly slice (keeping white and green parts separate); grate carrot; cut lime into wedges. Set all aside. When rice has 10 minutes remaining, bake fish for about 6 minutes, until just cooked through.
6. While fish cooks, heat sesame oil (if using) or a drizzle of oil in a large wok or fry-pan on high heat. Stir-fry white part of bok choy for 1-2 minutes, until tender. Remove from heat and add remaining bok choy, carrot, mung bean sprouts, spinach and cashew nut mix. Toss until wilted slightly and season.
7. TO SERVE, spoon ¾ cup coconut rice per person onto each plate with a fish parcel. Open parcels (be careful of hot steam), drizzle over remaining sauce and garnish with coriander (if using). Serve veggies on the side with a lime wedge to squeeze over fish just before eating