After being inspired by Hannah's Cooking Segment, I decided to try out one of her recipes for Thai steamed fish with vegetables! (This recipe serves two people!)

You will need:

- 2 fillets of fish (I used salmon and cod)

- A large handful of small prawns

- 200ml of reduced fat coconut milk

- 50ml fish stock (vegetable stock also works)

- 1/4 tbsp thai curry paste

- 1 chopped carrot

- 1 thinly sliced pepper

- 75g of chopped broccoli

- 1cm of grated ginger (optional)

- baking paper

- plain string

• Preheat the oven to 180°C (160°C for a fan assisted oven, 350°F & Gas Mark 4).

• Fry the curry paste and ginger in a pan for 1-2 minutes on a high heat.

• Add the coconut milk and fish stock and mix well.

• Season the mixture and set aside.

• Place a fairly large piece of baking paper into a deep bowl and push down.

• Add half of the vegetables, one of the fish fillets (cut into quarters) and half of the liquid to the bowl.

• Tie up the baking paper, leaving a few centimetres of space above the contents of the bowl.

• Place in a baking tray with high edges and cook for roughly 20 minutes.

• Enjoy with rice!