Fragrant chili and citrus steamed cod parcels

Fresh and zesty with lime, this simple fish dish is parceled up to seal in the delicious flavours of South East Asia.

Here's what you'll need:

1 cod loin - skinless and boneless

3 sliced spring onions

2 garlic cloves - crushed and finely chopped

1cm grated fresh ginger

Zest and juice of a lime

1/2 large red chili - finely sliced

Pinch of sea salt

Parchment paper and brown string to form a parcel

How to make it:

1. Cut a rectangle of parchment paper, big enough to hold the fish loin and ingredients in a tied ‘tote bag’ shape.
2. Place half of the ingredients, apart from the lime juice, in the middle of the paper, the length of the fish and lay the fillet on top.
3. Cover with the remaining ingredients and pour over the lime juice.
4. Tie into a parcel and leave to marinate for 10 minutes
5. Place onto an ovenproof plate and steam cook for 8-12 minutes this will depend on how thick the fillet is.
6. To serve open the parcels in front of the diner so they can appreciate the delicate fragrance of this dish.
7. Enjoy with crisp stir fry vegetables and a coconut steamed rice.

Recipe by Penny Zako.