Serves 4

For the soy marinade

300ml soy sauce

3 garlic cloves, finely chopped

40g ginger, finely chopped

1 small red chilli, seeds removed, chopped

80g soft brown sugar

Juice and grated zest of 2 limes

60ml sesame oil

1 tbsp chopped coriander

For the fish

1 x 1.2 kg grey mullet, scaled, gutted and filleted, then cut into 4 pieces

6 pak choi, cut in half

1 lime, thinly sliced

Place the soy sauce, garlic, ginger, chilli and sugar in a small saucepan and bring to a simmer. Cook until reduced by half and slightly syrupy, then take off the heat and leave to cool to room temperature. Add the lime juice and zest, sesame oil and chopped coriander.

Place the mullet fillets in a bowl, pour over half the marinade and leave for 30 minutes.

Place a two-tier bamboo or wooden steamer over a pan of simmering water. Dip the pak choi in the remaining marinade, lay them in the bottom section of the steamer and steam for 2-3 minutes.

Place each mullet fillet on a piece of baking parchment just slightly larger than the fish and lay them side by side in the next tier of the steamer, above the pak choi. Place a lime slice on each fillet. The fish will take 8-10 minutes to cook, depending on their size. Serve with the pak choi, with the marinade as a dipping sauce if you wish.

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