Leaf-wrapped Asian sole

INGREDIENTS
4 sole fillets, about 175g (6oz) each
4 tsp lemon juice
4 tsp soy sauce
2 tsp grated fresh root ginger
sesame oil, for drizzling
16–20 large pak choi leaves, tough stalks removed

METHOD
Drizzle each sole fillet with 1 tsp lemon juice, 1 tsp soy sauce, 1⁄2 tsp ginger, and a light, even drizzle of sesame oil. Gently roll the fillets lengthways and arrange them on a heatproof plate.
Fill a large saucepan fitted with a steamer rack with 2.5cm (1in) water; bring to the boil, then reduce the heat to a simmer.
In a separate pan of simmering water, blanch the pak choi leaves for several seconds, or until soft, then drain and refresh briefly in a bowl of iced water. Drain again.
Wrap each rolled fillet in 4–5 pak choi leaves, securing with cocktail sticks if necessary. Set the plate with the fish on the steamer rack, place the lid on the steamer, and steam for 8–10 minutes, or until the fish is opaque.