Fragrant Asian fish parcels

Sauce

• 1 fresh long red chilli trimmed, deseeded if preferred and cut into halves
• 20 g fresh ginger peeled and cut into pieces
• 3 garlic cloves
• 30 g tamari (see Tips)
• 1 tsp lime juice
• 1 tsp raw sugar

Fish parcels

• 200 g jasmine rice
• 900 g water
• 1 bunch bok choy (approx. 250 g), stalks trimmed
• 600 g firm white fish fillets cut into approx. 100 g portions
• 100 g carrots cut into julienne (see Tips)
• sesame seeds for sprinkling
• spring onions/shallots cut into thin slices, for garnishing
• fresh long red chilli cut into thin slices, for garnishing
• lime cut into cheeks, to serve