This succulent steamed fish recipe was specially designed to be diabetes-friendly but it can be enjoyed by anyone.
- Combine soy, garlic, vinegar, mirin and 2 teaspoons cold water in bowl. Place 1 sheet baking paper on a flat surface. Place 1 fish fillet in centre of paper. Top with 1⁄4 of the ginger and coriander stems. Drizzle with 1/4 of the soy mixture. Fold up baking paper to enclose filling. Secure with kitchen string. Repeat with remaining baking paper, fish, ginger, coriander stems and soy mixture.
- Place a large steamer over a wok or large saucepan of simmering water. Place parcels, seam-side up, in steamer. Cook, covered, for 6 to 8 minutes or until fish is cooked through. Remove steamer from wok. Carefully remove fish from steamer.
- Place broccoli stems in steamer. Return to wok. Cook, covered, for 3 to 4 minutes or until just tender. Add leaves. Cook, covered, for 1 to 2 minutes or until wilted.
- Remove and discard string from parcels. Divide broccoli between serving plates. Top with fish and drizzle with sauce from parcel and sesame oil. Serve with rice. Sprinkle with chilli and coriander leaves and serve with lime wedges.
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