These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming seabass inside. You can use this method with any fish; it’s nice served with a little rice.

INGREDIENTS

• 1 large thumb-sized piece of fresh ginger, peeled and finely minced
• 2 garlic cloves, peeled and finely minced
• 1 tbsp rice wine
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 4 baby bok choy, sliced in half
• 4 sea bass fillets, pin-boned
• 6 spring onions, finely sliced
• 2 red chilli, deseeded and finely sliced
• Basmati rice, cooked, to serve

METHOD

1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Cut out four sheets of parchment paper, each twice the size of a sea bass fillet.
2. Whisk together the ginger, garlic, rice wine, soy sauce and sesame oil.
3. Arrange the bok choy on the parchment sheets and top each with a sea bass fillet, some spring onion and chilli. Spoon the garlic and rice wine mixture over each fillet. Fold up the sides of the parchment paper and seal the corners with metal paper clips (or if you dont have them, folding them over tightly may work too).
4. Place on a baking tray and cook in the oven for about 15 minutes. Serve straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve with basmati rice.