Fish Parcels by Bill Granger

4x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves

To serve
lime wedges

Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm (12") long piece of foil

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and Thai basil over the fish

Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill for 5-10 minutes, depending upon the thickness of your fish - the fish should be just cooked through. Serve with lime wedges.