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.
Trending This Week