Ingreadient :

• 4 sea bass fillets
• 2 pak choi
• A few beansprouts
• Splash of soy sauce
• 1 tsp grated ginger
• 2 spring onions, sliced
• 1 lemongrass, sliced
• 1 small bunch coriander and mint
• 1 lemongrass, sliced
• 1 green chilli
• 1 lime, juice and zest
• 1 knob of ginger, sliced
• Splash of soy and fish sauce
• 15g brown sugar
• 2 tbsp peanuts
• 200g cooked noodles
• 2 spring onions, sliced
• 2 tbsp coriander, chopped
• 2 tbsp pesto, from above

Direction :

1. Heat the oven to 200c. Place a flat tray in the oven to heat up.
2. Pound the pesto ingredients together in a pestle and mortar. On a round piece of paper, sit the fish; and then, top with pak choi, ginger, beansprouts, soy onions and lemongrass. Sit another fish on top, skin side up, then seal and roast for 8 to 10 minutes.
3. Warm the noodles, then add the onions, coriander and pesto, and give a big stir.
4. Open up the parcel and serve this with the noodles. Top with more pesto if desired.