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1
Preheat oven to 180u00b0C./ 160u00b0C. fan. Gas mark 4.
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2
In a large bowl, combine chilli sauce and coconut cream. Add fish cutlets; turn to coat in mixture. Combine sprouts, corn and coriander in medium bowl.
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3
Place 60cm sheet of aluminium foil on bench; spray uppermost side with cooking-oil spray. Place a quarter of combined vegetables on one half of foil; top with one fish cutlet and two tablespoons of the coconut mixture remaining in large bowl. Fold other half of foil over fish; fold the three open edges of foil parcel inwards, three times, about 1cm each time, to completely enclose fish mixture. Repeat with three more 60cm sheets of foil, cooking oil spray and remaining vegetables, fish and coconut mixture.
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4
Place fish parcels on oven tray. Bake in moderate oven about 25 minutes or until fish is cooked through.
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5
Meanwhile, make steamed rice.
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6
Remove parcels from oven; unwrap carefully, saving cooking liquid. Divide rice among serving plates; top with fish, vegetables and cooking liquid.
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7
Steamed rice: Place rice and butter in medium saucepan with the boiling water, stir until water returns to a boil; cover with tightly fitting lid. Cook rice over low heat 15 minutes without removing the lid. Stand rice in pan, off the heat, still covered, 5 minutes.---
