Lime And Chili Fish

• 2 None large banana leaves (or kitchen foil)
• 3 None fresh small red bird's-eye chilies, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp lime zest
• 1/3 cup lime juice
• 2 tbsp finely grated fresh ginger
• 1 1/2 cups fresh cilantro leaves, roughly chopped
• 2/3 cup light coconut milk
• 8 (5 oz) firm white fish fillets
• 4 (4 inch) stalks fresh lemongrass, halved lengthwise
• 18 oz long-grain rice
• 4 None spring onions, thinly sliced

1. Preheat oven to 425u0b0F. If using banana leaves, trim into 8 - 12 inch squares. Using metal tongs, dip 1 square at a time into boiling water then immediately rinse under cold running water. Pat dry with paper towels - banana leaves should be soft and pliable.
2. Combine chilies, garlic, lime zest, lime juice, ginger, cilantro and coconut milk in a bowl.
3. Place 1 fish fillet on each banana leaf square (or kitchen foil). Top with lemongrass then drizzle with chili mixture. Fold banana leaves over fish to enclose and secure each parcel with butcher's twine.
4. Cook rice in boiling salted water until tender. Drain and stir in spring onions.
5. Meanwhile, arrange parcels in a single layer in a large roasting pan. Bake for 10 mins, or until fish is cooked to your liking. Serve fish parcels with rice.

banana, chilies, garlic, lime zest, lime juice, ginger, fresh cilantro, light coconut milk, firm white fish, longgrain rice, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/33746 (may not work)