Place the blue eye cod fillet in a shallow steaming bowl.
Mix the fish sauce, two tablespoons lime juice and sugar together and pour over the fish.
Steam the fish until just cooked through – about eight minutes.
Blanch the bok choy quickly in boiling salted water and place aside.
Gently pound the chillies, garlic and coriander root together in a mortar and pestle.
Add the coriander leaves and pound a little more.
To Serve; Place the bok choy on a serving plate and gently place the fish on top. Add the pounded garlic, chilli and coriander. Finish by adding the remaining lime juice to the sauce and pouring it over the fish.
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