Makrut lime and red curry fish parcels

Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Rub fish fillets with mixture; cover, refrigerate for 1 hour or overnight.

Preheat oven to 220°C.

Place kumara in a small saucepan, cover with cold water; bring to the boil, simmer, uncovered, for 5 minutes or until just tender, drain.

Cut two pieces of foil 50cm x 30cm; place on work surface, shiny-side up. Lay two 48cm x 30cm pieces of baking paper over foil.

Divide kumara and fish mixture between paper, drizzle with juice. Fold foil over to completely enclose fish and kumara.

Place fish parcels on a large baking tray. Bake parcels for 15 minutes or until fish is cooked through. Discard coriander roots and stems.

Meanwhile, rinse and drain quinoa well. Place in a small saucepan, cover with water; bring to the boil, boil for 10 minutes or until tender, drain.

Serve fish with quinoa; top with coconut milk, remaining chilli and coriander leaves.