• Finely grated zest and juice of 2 limes
• 2 Tbsp coconut cream
• 1 Tbsp soy sauce
• 2 tsp fish sauce
• 4 x 175g fish fillets (such as Spanish mackerel or snapper)
• 1 x 45cm square piece banana leaf
• 4 bok choy, halved
• 8 Thai basil leaves, torn
• 2 kaffir lime leaves, finely sliced
• Steamed coconut rice, to serve
• Extra 4 pieces banana leaf, to serve
• 1⁄2 cup shredded coconut, toasted
• Lime wedges, to serve
• Sliced chilli, to serve
Put lime zest and juice, coconut cream, soy sauce and fish sauce in a large zip-lock bag. Add fish, seal bag and set aside at room temperature to marinate for 5 minutes, or preferably for 2 hours in fridge.
Drain fish, reserving marinade in fridge. Put banana leaf on work surface. Arrange bok choy and fish in centre. Pour over 1⁄4 of the reserved marinade and top with basil and lime leaves. Fold over leaf to enclose and secure with bamboo skewers or toothpicks.
Arrange fish parcel in a steamer basket. Set basket over a wok of simmering water, so water comes 2cm up the side. Cook for 10 minutes or until fish is just cooked.
Unwrap parcel and drizzle with remaining reserved marinade. Arrange rice on fresh banana leaves, top with fish mixture and sprinkle with coconut. Serve with lime wedges and chilli.