Ingredients 60ml thai sweet chilli sauce
160ml coconut cream
2 barramundi fillets, cut into 2 pieces each
300g fresh baby corn, halved lengthways
good handful coriander leaves
steamed jasmine rice, to serve
Preheat oven to 200C.
Combine sweet chilli sauce with coconut cream in a large bowl, add fish fillets turn to coat in coconut cream mixture. Combine beansprouts, baby corn and coriander.
Prepare 4 x 60cm sheet of baking paper. Place a quarter of vegetables at the center; top with one fish fillet and 2 tbsp of the coconut mixture remaining in bowl. Fold the paper to completely seal in fish mixture. Repeat with three more.
Place fish parcels on baking tray. Bake for about 25 minutes or until fish is cooked through.
Remove parcels from oven; unwrap carefully, saving the sauce. Divide rice among serving plates; top with fish, vegetables and sauce.