Steaming fish is a great way to keep it moist and preserve its subtle flavour. Let guests open their own parcels at the table to enjoy the aromas as they are released.
- Preheat the oven to 180C/fan 160C/gas mark 4. Cut 4 pieces of parchment 75cm long and fold each in half.
- Divide the Norwegian cod fillet into 180g portions. Rub the cod with a little of the sesame oil and then season with some salt and black pepper. Open the paper and place the pak choi and lemon grass on one half, top with the cod, chilli and basil. Drizzle over the rest of the sesame oil and juice from one of the limes. Fold over the paper and pleat the edges working round until you have completely sealed the parcel. Transfer to a baking tray and bake for 12-15 minutes – you will need to open one of the parcels to check that the fish flakes easily.
- Whilst the fish is in the oven, gently dry fry the sesame seeds, moving them round the pan for 1-2 minutes until just golden – tip out onto a plate, otherwise they keep cooking.
- Carefully move the parcels to serving plates and tear open. Sprinkle a few sesame seeds and serve with a lime wedge to squeeze over.
Trim the ends from each lemon grass stem and take off any dry older outside leaves. Halve lengthways and then bash the stems with a rolling pin to release the flavour.