Ingredients
2 seabass fillets
1 pack of pak choi
150g of baby corn
1 lemongrass, grated
1 lime juiced
1 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of sesame oil
Coconut rice:
100g of jasmine rice
2 tbsp of desiccated coconut
1 tbsp of coconut cream
¼ lime zest
Pinch of salt
Directions
Mix the lemon grass, fish sauce, soy sauce, sesame oil and lime juice in a bowl.
Grab two large squares of baking paper.
Place half the corn and pak choi onto each square and top the vegetables with the seabass fillets then pour over the dressing and roll up the baking paper and place in the oven at steam mode 1 for 10 minutes.
Once the fish is steamed, cook the rice in the microwave for 90 seconds at 900W or as per pack instructions.
Once cooked stir in lime zest, salt, coconut cream and desiccated coconut. Serve together.
