Steamed Fish Parcels with Caramelised Thai Pumpkin

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle of water to the boil.
2. Toss pumpkin, spring onion (white part), sweet chilli sauce and kaffir lime leaf with oil on prepared tray. Season with salt and pepper and roast for 
   20 minutes until pumpkin is caramelised.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Remove tough central stem of kaffir lime leaf, finely slice and mix in a bowl with remaining steamed fish parcel ingredients (except fish).
4. Lay two pieces of foil (about ‰
   40x40‰
   cm) on bench and place fish in a single layer in the middle of each piece, dividing equally. Spoon dressing mixture equally over fish. Wrap up foil, folding edges together to form tightly enclosed parcels.
5. When pumpkin has about 10
   minutes cook time remaining, turn to ensure even cooking and push to one side of tray. Add fish parcels to tray and return to oven to cook for 10
   minutes or until fish is just cooked through.
6. Trim 1cm from ends of bok choy, rinse and separate leaves. When fish has 5… minutes cook time remaining, place bok choy in a heat-proof bowl and pour over boiling water to cover. Leave for about 2 minutes, then drain. Toss with oil and season with salt and pepper.
7. Divide caramelised Thai pumpkin and bok choy between plates and scatter over peanuts. Unwrap fish parcels (be careful of steam) and place fish on top of vegetables. Spoon cooking liquid from the parcels over the fish and top with green part of spring onion and coriander.