1. Combine the ginger, garlic, lime rind and half the coriander in a small bowl. Place the fish fillets skin-side up on a work surface and sprinkle with pepper and the coriander mixture. Fold the fish fillets in half. Drizzle the sesame oil over the folded fish and place the fish on a heatproof plate.
2. Place a cake rack in a frying pan large enough to hold the plate of fish and add enough water to come just below the cake rack. Cover the pan and bring the water to a simmer.
3. Carefully place the plate of fish on the rack over the simmering water. Cover and steam until cooked, about 5 minutes. With a slotted spoon, transfer the fish to a platter; keep warm.
4. Pour the cooking liquids on the plate used for steaming into a small saucepan. Add the lime juice and 1⁄2 cup water and bring to a boil. Stir in the cornstarch mixture and cook, stirring, until the sauce is slightly thickened, about 1 minute. Stir in the remaining coriander. Serve the steamed fish accompanied with the ginger and sesame sauce.

PER SERVING

208 calories
39 g protein
5 g total fat
1 g saturated fat
117 mg cholesterol
1 g total carbohydrate
0.3 g sugars
1 g fibre
139 mg sodium

The oil extracted from sesame seeds is high in polyunsaturated fatty acids, which can help to prevent heart disease.