Thai-Style Fish & Pak Choi En Papillote

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Meanwhile, peel and finely chop (or grate) the ginger

Zest the lime[s] and cut in half

Combine the chopped ginger, toasted sesame oil, juice of 1/2 [1] lime, soy sauce and Thai spice jelly in a bowl – this is your marinade 

Chop the pak choi into quarters lengthways 

Cut 2 [4] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper

Add the sheets of baking paper to a large baking tray (doubling it up prevents any leakages!) 

Lay the pak choi in the middle of the baking paper

Add the basa fillets over the pak choi and season with a pinch of salt 

Sprinkle over the lime zest

Drizzle over the marinade (reserve the bowl for later)

Scrunch the edges of the baking paper together around the fish to form a sealed parcel

Put the baking tray in the oven for 15 min or until the fish is cooked and the pak choi is tender

Tip: your fish is cooked when it turns opaque and flakes easily

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, cut the remaining lime into wedges

Chop the coriander finely, including the stalks 

Strip the mint leaves from the stalks and chop finely 

Add the chopped herbs to the marinade bowl 

Once the fish and pak choi are cooked, transfer to your serving plates

Pour the marinade from the parcel back into the marinade bowl and mix to combine – this is your Thai dressing