I don't have exact measurements for this, I just use my own judgment and as per taste.....serves 1

1 x fish fillet
butter
oil (coconut or olive)
garlic paste
fresh ginger finely sliced
squeeze of fresh lemon juice
splash of soya sauce
handful of fresh washed corriander
few strips of red capsicum (peppers)
bok choy
spring onion (i use the green part only )
salt and fresh cracked pepper
red chilie (seed taken out if wanting it mild )


take a piece of foil (long enough to cover the fish and to make into a parcel)
spread some butter on the foil (about the length of the fish - to prevent sticking)
lay the washed bok choy down , then the fish, then add garlic and ginger, salt and pepper, chilie, corriander, soya sauce, peppers and finally the oil and lemon juice.

fold the foil on top first then bring in the sides till you have formed a parcel and no juices can escape.

put into the oven for about 10 mins on med heat. Sometimes i skip the foil and assemble everything on a glass plate and steam it in an asian steamer.

serve with stirfry asian veges (like more peppers, cabbage, brocolli with some fresh sliced garlic and butter )or faux rice - make sure to drizzle the juices on top of the "rice"..

this is not my recipe, i got it from a cooking show...