Coriander and lemongrass barramundi with nahm jim

Fresh Queensland barramundi fillets in a vivid green Thai paste of coriander, lemongrass, garlic and ginger, ready for cooking and serving with a sweet/sour chilli nahm jim sauce.  We've done a few experiments to find the best and easiest way to cook this and (unexpectedly) have decided that cooking it gently in the bag delivers beautifully cooked, pearly fillets with clean flavours. Just bring a saucepan of water to the boil, place the  bag straight in, reduce the heat and simmer gently for 5 minutes. Cut the bag open and serve the fish drizzled with the nahm jim (a classic lime juice, chilli, fish sauce dressing). You can also wrap the fillets in baking paper and pop in a 200C oven for about 10 minutes (take a peek inside to check that they're cooked).  May be frozen. Defrost before cooking as above. Serving is four fillets, to feed two.

Barramundi, coriander, garlic, chillies, ginger, fish sauce, sugar, lemongrass, salt, rice bran oil. (FISH) Dressing: chilli, garlic, lime juice, fish sauce, sugar. (FISH)

At about 300 calories per person, this makes a brilliant Thinner Ladies dish, with the green papaya salad on the side, but it also wouldn't mind some fat oven wedges on the side (and nor would we, come to think of it).