Chilli and ginger fish with bok choy

Step 1

Preheat oven to 180°C. Cut four 30cm long pieces of non-stick baking paper or foil. Brush lightly with oil to grease.

Step 2

Place a piece of fish in the centre of each piece of baking paper or foil. Divide the green shallots, ginger, chilli and 1/2 the coriander leaves among the fish. Combine the soy sauce and lime juice in a small jug and drizzle over each piece of fish. Fold in the sides of the paper to enclose the filling (be careful not to spill any liquid). Place the parcels on a baking tray and cook in preheated oven for 10-12 minutes or until fish flakes easily when tested with a fork.

Step 3

Meanwhile, cook rice, following packet directions, until tender.

Step 4

Bring a large saucepan of salted water to the boil. Add the bok choy and cook for 1 minute or until it just wilts. Drain. Divide the bok choy among serving plates and top with the fish. Sprinkle with the remaining coriander and serve with the lime wedges and rice.