Preparation time: 10 mins

Cooking time: 10 mins

Serves 4

2 tablespoons grated fresh ginger

3 garlic cloves, finely chopped

1⁄2 teaspoon grated lime rind

1⁄2 cup chopped fresh coriander

4 flathead or other fish fillets, about 150 g each

pepper to taste

21⁄2 teaspoons sesame oil

2 tablespoons fresh lime juice

1 teaspoon cornstarch blended with 1 tablespoon water

 
1. Combine the ginger, garlic, lime rind and half the coriander in a small bowl. Place the fish fillets skin-side up on a work surface and sprinkle with pepper and the coriander mixture. Fold the fish fillets in half. Drizzle the sesame oil over the folded fish and place the fish on a heatproof plate.

2. Place a cake rack in a frying pan large enough to hold the plate of fish and add enough water to come just below the cake rack. Cover the pan and bring the water to a simmer.

3. Carefully place the plate of fish on the rack over the simmering water. Cover and steam until cooked, about 5 minutes. With a slotted spoon, transfer the fish to a platter; keep warm.

4. Pour the cooking liquids on the plate used for steaming into a small saucepan. Add the lime juice and 1⁄2 cup water and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute. Stir in the remaining coriander. Serve the fish accompanied with the sauce.

Per serving: 208 calories, 39 g protein, 5 g total fat, 1 g saturated fat, 117 mg cholesterol, 1 g total carbohydrate, 0.3 g sugars, 1 g fibre, 139 mg sodium.