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1
In a food processor, combine the coconut milk, cilantro, lemongrass, garlic, ginger, lime juice and a pinch of salt and pepper.
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2
Pulse until combined.
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3
Place the fish in a shallow dish and pour the marinade over the fillets.
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4
Cover the dish with some plastic wrap and let it sit for about 30 minutes.
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5
In the meantime, cook your rice in a rice cooker or using your favorite stove top method, according to package instructions for your preferred method.
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6
Preheat oven to 350 F.
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7
Now, take 4 large pieces of parchment paper.
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8
Fold each in half and cut a half heart.
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9
Toss the excess paper, and open up the paper and you have a heart!
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10
Just like in grade school, member?
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11
Now, place a fillet in the center of one of the heart halves.
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12
Drizzle a little of the marinade over the fish and place a few bell pepper strips on top.
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13
Lightly brush the paper edge with the egg wash and pull the other heart half over.
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14
Crimp the paper closed.
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15
To do this, youll just make a tiny fold at one end, and keep folding over each fold.
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16
Or just crimp it the best you can.
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17
Repeat with the remaining fish.
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18
Place all 4 packets on a rimmed baking sheet, and bake for 15 to 20 minutes in a 350 F oven.
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19
Youll probably have a few tablespoons of the marinade leftover.
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20
So pour it into a small saucepan and simmer it until it lightly boils.
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21
Then add it to the cooked brown rice!
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22
Oh man just smell that.
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23
Coconut brown rice.
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24
Yesh.
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25
Serve the fish garnished with more cilantro and alongside the rice, or on top!
