Heat oven to 200C/180C fan/gas 6.
Tear off 4 large pieces of foil, double
them up, then place a fish fillet in the
middle of each. Spread over the curry
paste. Divide the coconut, lime zest
and juice, and soy between each
fillet. Bring up the sides of the foil,
then scrunch the edges and sides
together to make 2 sealed parcels.
Put the parcels on a baking tray and
bake for 10-15 mins. Tip the rice into
a pan with plenty of water, and boil for
12-15 mins or until cooked. Drain well.
Serve the fish on the rice, drizzle over the
chilli sauce and scatter with sliced chilli.
Serve with broccoli and lime wedges.