Baked trout with chilli & ginger

Preheat the oven to 200°C, gas mark 6. In a jug or bowl, use a small whisk or fork to combine the soy, sesame oil, chillies and the juice from 2½ limes; set aside. In a separate bowl, mix together the salad onions and 1⁄2 of the sliced ginger with 2 tbsp of the soy mixture; set aside.

Put the fish on a baking tray. Season the skin of each fish with a pinch of salt and the juice from the remaining ½ lime. Stuff the salad onion and ginger mixture inside the cavity of each fish. Drizzle 1⁄2 of the soy sauce mixture all over the fish. Bake for 20-22 minutes until the fish is opaque and flakes easily with a fork.

Meanwhile, bring a kettle of water to the boil. Cut the pak choi lengthways into quarters, then put in a heatproof bowl and pour over boiling water to cover. Leave to soak for 5 minutes to soften a little, then drain in a colander.

Four minutes before the fish is cooked, remove the tray from the oven, scatter the pak choi around the fish and return to the oven for a final 4 minutes. Transfer the fish and pak choi to a large serving platter. Drizzle the sauce from the tray over the fish. Scatter over the remaining ginger and serve with the extra soy mixture in a small bowl.