Place the seabass on a large piece of greaseproof paper.
Season with salt and ground black pepper
Sprinkle over the spring onions, chilli and coriander.
Scatter over the lime zest and squeeze over the lime juice.
Top with the Pak Choi leaves.
Drizzle over the soy sauce,
Fold the edges of the greaseproof paper so they meet loosely in the middle
Place this in a steamer for 10-15 mins until the fish is cooked through
While this is cooking heat the bring a pan of salted water to the boil. Add the egg noodles, cook for 4 mins, then drain.
Serve the noodles with the fish with an extra slice of lime and corriander leaves.
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