2 fish fillets, each 5 oz
1 small piece fresh ginger root, peeled and chopped (about an inch)
1 small garlic clove, chopped
1 small red chili, seeded and finely chopped (be sparing if you are sensitive to heat)
grated zest and juice of 1 lime
3 baby bok choy, each quartered lengthwise
2 Tbsp soy sauce
Prepare a large saucepan with water for steaming, and insert steamer basket. Heat to simmering.
Place fish on a piece of foil and sprinkle with the ginger, garlic, chili pepper, and lime zest. Drizzle with the lime juice. Place the bok choy on top and around the fish. Drizzle the soy sauce over the bok choy. Place another piece of foil over the food and fold the edges to lightly seal. Make a small opening in the top for the steam to circulate as the fish cooks. Steam for 15 minutes.
Tastes great served with brown basmati rice 
Serves 2
