500g Cod (deboned)
4 baby pak choi
1 thumb of ginger (thinly sliced)
2 cloves of garlic (thinly sliced)
1 red chilli, but not a birds eye (seeds removed and thinly sliced)
5 spring onions (thinly sliced, vertically)
Small handful of coriander
4 tbsp tamari (gluten free soy sauce)
2 tbsp water
Juice of 1 lime
Line an ovenproof dish or baking tray with 2 long sheets of tinfoil (triple the length of the dish). Place the foil in the dish in the shape of a cross. Preheat the oven to 180C/350F
Place the fish (skin down) in the dish . Pull apart the pak choi leaves and scatter around the fish and then pour over the tamari, the water, the chilli, the ginger and the garlic. Squeeze the juice of half a lime over the fish (the other half will be used later).
Lift the four ends of the tinfoil and pull together to form a tent around the fish. Ensure to leave a gap at least 5-10cm from the fish to the top of the tent to allow the steam to circulate.
Place in the oven for ten minutes. After ten minutes, remove from the oven, open the tinfoil tent and add the spring onion and the coriander. Wrap the tinfoil back into a tent and pop in the oven for another eight minutes.
Finally, remove from the oven, place on a serving dish and the juice of half a lime over the fish.
Serve with boiled rice (or make Jasmin rice by popping a Jasmin teabag into the rice when boiling).