Thai Chilli Fish en Papillote

For the Fish

• 400 g white fish fillet
• 1 tbsp Thai dressing
• 1 tbsp chilli bean sauce
• 1 tsp garlic, minced
• 1 tsp galangal
• 3–4 dried red chillies
• 3–4 kaffir lime leaves
  

For the Mushrooms

• 2 tsp Thai dressing
• 2 tsp soy sauce
• 1 tsp rice vinegar
• ½ tsp fish sauce
• ½ tsp chilli flakes
• 1 tsp garlic, minced
• Fresh mint leaves
• Mushrooms, as needed
  

For the Broth

• 1 tbsp butter
• ½ tsp fennel seeds
• ½ tsp coriander seeds
• 4–5 whole peppercorns
• Dried galangal
• 7–8 kaffir lime leaves
• 1 large onion, roughly chopped
• 1 large carrot, roughly chopped
• 1 celery stick, roughly chopped
• 1 tomato, cored and deseeded
• 1 star anise
• 2 tsp lemongrass paste
• 2 cups chicken or fish stock
• 1 cup water
• Pepper, to taste
  

For the Bok Choy

• 1 large bok choy, cleaned
• 1 tbsp Asian seasoning