Fiery Coconut Salmon En Papillote With Fragrant Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Wash your pak choi, trim off the roots and discard, then separate the leaves

Cut pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper, then lay the pak choi leaves in the middle of 2 pieces of baking paper (doubling it up prevents any leakages) and add to a baking tray (or two!)

Boil a little water in a kettle

Slice your red chilli[es] into rounds

Tip: Not a fan of spice? Remove the seeds!

Chop your creamed coconut roughly (if required!)

Combine the chopped creamed coconut in a jug with your gluten free soy sauce, ginger & garlic paste, sriracha (can't handle the heat? Go easy!), a generous pinch of salt and 3 tbsp [4 1/2 tbsp] [6 tbsp] boiled water

Mix until fully combined – this is your fiery coconut sauce

Rinse your blanched edamame beans under cold running water

Sprinkle the edamame beans over the pak choi, then top with half the chilli rounds (not a fan of spice? Just add a little!)

Scrunch the edges of the baking paper up a little, then pour most of the fiery coconut sauce over the vegetables

Top with your salmon fillet[s], then divide the remaining fiery coconut sauce evenly over the top

Scrunch the edges of the baking paper around the fish to form 1 sealed parcel per person, making sure to leave space between the top of the fish and the paper (this is to prevent sticking)

Put the tray[s] in the oven for 14-15 min or until the veg has softened and the fish is cooked through – this is your fiery coconut salmon en papillote and vegetables

Tip: Your fish is cooked once it turns opaque and flakes easily

Bash your lemongrass with a rolling pin

Meanwhile, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water, your lemongrass and a generous pinch of salt

Bring to the boil over a high heat, then once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and discard the lemongrass, then set aside (lid on) to steam until serving – this is your fragrant rice