Steamed Brill

4 brill fillets 18 x 6 cm
1 lime, juiced
1 tsp SIDS SALT & PEPPER
8 asparagus spears
4 spring onions
4 tbsp saké
1 tsp shoyu (optional)

Sprinkle the brill fillets with SIDS SALT & PEPPER on both sides then refrigerate for 20 minutes.
Meanwhile, preheat the oven to 180oC. Grate ½ the lime and thinly slice the other.
To make the parcels, lay baking paper 38 x 30 cm on a work surface. Fold up ⅓ of the paper and fold back 1 cm from 1 end to make a flap. Fold 1 cm in from the other end to make another flap. Fold the top edge down to fold over the first flap. Interlock the 2 flaps to form a rectangle.

At each end, fold the top corners down diagonally, then fold the bottom corners up to meet the opposite folded edge to make a triangle.
Press flat with your palm then repeat to make 4.

Cut 2 cm from the tip of the asparagus and slice in half lengthways. Slice the asparagus stems and spring onions diagonally into thin ovals.
Par-boil the tips in slightly salted water for 1 minute then drain and set aside.
Open the paper parcels and place asparagus and spring onions inside. Place fish on top, add saké and lime rind then sprinkle with SIDS SALT & PEPPER. Refold the parcels.
Pour hot water into a deep roasting pan fitted with a wire rack to 1 cm below the rack. Cook in the centre of the oven for 20 minutes. Check that the fish is cooked - it will be white.
Transfer the parcels on to individual plates. Unfold the triangular ends and open the middle a little. Insert a slice of lime and 2 asparagus tips then serve immediately.