Asian steamed fish parcels

INGREDIENTS

• 4 x 150g fillets boneless fish
• 2½ tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sweet chilli sauce
• 1 clove garlic, minced
• 1 red chilli, finely chopped (remove seeds if you don't want heat)
• 2cm piece of ginger, peeled, grated
• Stems from 1 small bunch coriander (reserve leaves for serving), chopped

METHOD

1. Preheat the oven to 180°C.
2. Lay 4 large rectangles (about 40cm long) of foil on the bench and place a fish fillet in the centre of each.
3. Mix the soy sauce, sesame oil, sweet chilli sauce, garlic, chilli, ginger and coriander stems.
4. Spoon this mixture over the fish, dividing equally.
5. Fold over the foil and wrap up to form parcels.
6. Place on an oven tray and bake for about 7-8 minutes or until the fish is just about cooked through (note: if your fish fillets are quite thin, it may take 1-2 minutes less. If they are thick fillets, they may need an extra 1-2 minutes of cooking).