2 x 170g thick smoked haddock fillets
1 tsp. brown sugar
2 tsp. fish sauce
2 tsp. lime juice
5 tbsp. reduced-fat coconut milk
Vegetable oil, for greasing
1 small lemongrass stalk, chopped
1 lime leaf, shredded
Small bunch coriander, chopped
Small bunch basil, torn
Lemon or lime wedges, to serve
Preheat the barbecue. Cut out 4 pieces of tin foil, each approx. 25cm square.
Mix the sugar with the fish sauce, lime juice and coconut milk and stir until the sugar dissolves.
Lay two pieces of foil on top of each other and rub a little oil in the centre. Place one of the fillets on top of the oiled area, then fold up the sides of the tin foil a little. Repeat with the other two pieces of tin foil and the remaining fish fillet.
Spoon the coconut mixture over the two fish fillets then scatter the lemongrass, lime leaves and herbs on top of the fish.
Carefully fold the edges of the tin foil over to create a parcel. Roll and seal the foil around the edges tightly.
Place the foil parcels on the BBQ and cook for approx. 10 minutes until the fish is cooked through. Remove the parcels from the heat, carefully open them and serve the fish with lemon or lime wedges.