0.5 courgette, very thinly sliced
1 carrot, peeled and grated
4 g cod fillets
1 small handful of coriander leaves, chopped
1 tbsp brown sugar
1 tsp fish sauce
60 ml lime juice
2 tbsp sweet chill sauce
4 spring onions, thinly sliced
1 Heat a barbecue or grillpan to a medium-high heat. Layer two 30cm x 40cm sheets of tin foil, then repeat so you have four stacks. Lightly brush with some vegetable oil.
2 Divide the courgette and carrot among the parcels, arranging them in a single layer down the centre. Top each with a cod fillet.
3 Stir together the coriander, sugar, fish sauce, lime juice and sweet chilli sauce. Brush the mixture over the fish and sprinkle over the spring onions.
4 Bring the long sides of the parcel together and fold over twice. Fold in the short sides to form a parcel.
5 Place the parcels, seam-side up, onto the barbecue. Cook for 12 minutes until the fish is cooked through. Place the parcels on plates and allow guests to open them at the table. Be careful as the steam will be very hot! Serve with lime wedges and steamed rice.