Sweet Chilli Fish Parcels

Step 1: Preheat oven to 180C (160C fan forced).

Step 2: Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.

Step 3: Combine chilli sauce, oyster sauce and sesame oil in a small jug.

Step 4: At centre of each piece of paper, place a quarter of the Bok Choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.

Step 5: Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).

Step 6: Place rice in a medium saucepan and wash under cold water until water runs clear and drain.

Step 7: Add coconut milk and 1 1/2 cups of water and cover with a tight fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is almost absorbed.

Step 8: Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).

Step 9: Fluff with a fork to separate grains.

Step 10: Remove fish from parcels and serve with rice and top with coriander.