2 fish steaks – preferably white flaky such as snapper, cod, halibut, coley, dorado
2 lemon grass stalk, bashed and chopped
1 medium red chilli, deseed and thin ly sliced
1 inch knob of ginger, peeled and sliced
1 large garlic clove, peeled and sliced
some coriander stalks
rice wine
sesame oil
salt and pepper

Assemble all the ingredients; then place the fish in a lightly oiled square or squares if you do them separately, of silver foil. Scatter the chilli, lemon grass, ginger, and coriander evenly over both steaks, and moisten the package with some rice wine. Seal the package and place in a steamer over a saucepan of water, which is boiling.

The fish should be ready in 10 minutes, but you can open the parcels and test. It all depends on how thick the fish fillets are.