1 bunch coriander, leaves picked
1 clove garlic
Juice of 2 lemons
2cm piece ginger, roughly chopped
2 long green chillies, roughly chopped
100g desiccated coconut
1 tsp ground cumin
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp butter, softened
4 x 150g skinless boneless blue-eye trevalla fillets
8 baby pak choy, quartered
1 tsp sesame oil
Preheat oven to 200°C. Put coriander, garlic, lemon juice, ginger and chilli in a small food processor and process to form a paste. Scrape into a bowl, stir in coconut and cumin, then season.
Tear 4 large pieces of foil and smear centres with a little butter to grease. Spoon 2 Tbsp of the coriander mixture onto each piece, then top with fish. Spoon over remaining coriander mixture. Dot with remaining butter, then fold and seal parcels. Transfer to an oven tray. Bake for 20 minutes, depending on thickness of the fish, until fish is cooked.
Meanwhile, steam pak choy, transfer to a large bowl and toss with sesame oil. Serve fish on a bed of pak choy with coriander mixture from parcel on top.