• You'll need 4 x 10cm pieces baking paper and 4 x 25cm pieces foil
  • Step 1 Preheat oven to 200°C/180°C fan-forced. Combine curry paste and coconut cream in a bowl.
  • Step 2 Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet, 1/4 curry mixture, 1/4 eschalot, 1/4 chilli and 2 lime slices. Bring 2 sides of foil up to the centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish, curry mixture, eschalot, chilli and lime slices. Bake for 15 minutes or until cooked through.
  • Step 3 Meanwhile, cook rice following packet directions. Place in a heatproof bowl. Add snow peas. Toss to combine. Serve fish with rice and sprinkle with coriander leaves.