(serves 4)

INGREDIENTS

METHOD

• Sprinkle fish with salt on both sides, cover and rest in refrigerator for 20 minutes.
• To make parcels: cut baking paper to make 8 rectangles 24cm x 20cm. Lay papers 2 thick on a clean work surface, with the shortest side facing you. Fold up 1/3 of paper and turn back 1cm from edge to make a flap. Fold in 1cm on the opposite edge to make a flap. Fold the top edge down to fold over the first flap. Interlock the two flaps to form a long rectangle and press down to make folds. Turn paper over and, at each end, fold the top corners down diagonally (as if making a dart), then fold the bottom corners up to meet the opposite folded edge, forming a triangular pointed end. Repeat process to make four parcels.
• Bring a small saucepan of water to the boil and add sugar snap peas. As soon as sugar snap peas turn bright green remove from water and refresh in cold water.
• Open paper parcels and scatter sugar snap peas and spring onions inside. Sprinkle sugar snap peas and spring onions with second measure salt and place fish on top.
• Pour 1 tablespoon sake over each fish portion and sprinkle with lime zest.
• Refold the parcels.
• Fill base of a steamer with hot water and bring to the boil. Top with the steamer basket and cover base with one layer of baking paper.
• Place fish parcels on top of baking paper and steam with lid on for 10-12 minutes till fish is cooked. The flesh will change from translucent to white.
• Transfer parcels to individual plates.
• In a small pot, over a medium heat, place the sake and bring to the boil to burn off the alcohol. Add soy sauce, stir, and as each guest opens parcel pour a little over each portion.
• Accompany with lime slices.