Cod portions – 2 (or hake)
Coriander – small bunch, leaves only
Garlic – 1/2 clove
Lemon – juiced
Ginger – small chunk roughly chopped
Green Chilli – 1, roughly chopped
Desiccated coconut – 50gm
Ground Cumin – 1/2 tsp
Soft butter – 1 tbsp.
Baby pak choi – 4, quartered
Heat the oven to 200C / 180C fan. Put the coriander leaves, garlic, lemon juice, ginger and chilli into a small food processor and whizz to a paste, then scrape into a bowl, stir in the coconut and cumin and season.
Place the fish portions into a cook bag (or use tinfoil) and spoon over 2 tbsp. of the coconut mix. Cook as per the instructions on the bag or until the fish is cooked through.
Meanwhile, steam the pak choi and dress with sesame oil. Place the fish on top to serve.