Marinade and fish 2 ling fillets Coriander 1 lime ¼ cup Natvia 1 tablespoon white wine vinegar Olive oil 1 tablespoon Thai red curry paste 2cm ginger Spring onion to serve 1 garlic clove Coconut rice 1 cup jasmine rice 2 cups of water 130ml coconut cream 1 tablespoon Natvia

Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil. Score thickest part of fish twice with a knife. Place fish onto baking paper. Mix curry paste, and ginger and spread marinade over the fish. Wrap fish in baking paper, sealing the sides. Then cut holes in the bag. place fish in oven for 12 minutes or until cook through. Grill the fish for 30 seconds on each side. To make dipping sauce, place Natvia, vinegar and 80ml(⅓ cup) water in a saucepan over high heat. Bring to the boil, then cook for 2 minutes or until Natvia dissolves Stir in Chillies, lemon zest and juice, and half the coriander. Refrigerate until needed. Makes 180ml (¾ cup). Place all rice ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Slice one garlic clove and fry until crispy. Serve on top of fish and garnish with spring onion, with coconut