Friday, 14th March 2014Following this BBC Recipe, but I used Sea Bream instead of Trout. It is described as "Thai-style", so probably not very authentic. Nevertheless, even with only garlic, ginger, chilli, lime and soy sauce, I was surprised to find how the aroma was immediately recognisable as "Thai" when I opened the foil packets. The fish was fantastic and I'm a big fan of bok choy.
Very quick and easy to prepare and really delicious.