Peel, destem and crush the garlic.
Trim the chillies and spring onion and finely slice.
Lift the Cooking Chef head and fit the heat shield.
Place the first item of Ingredients 1 (fillets) skin side down on a large sheet of parchment paper.
Spread fillets with the next 2 items of Ingredients 1 (ginger puree, garlic).
Top with the remaining items of Ingredients 1 (spring onion, chilli, coriander, lime, soy sauce, sesame oil).
Fold the long edges of the baking paper up over the fish and fold to seal.
Place the baking paper parcel onto the steamer basket.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (rice, milk, water) into the Cooking Chef bowl.
Place the steamer basket into the Cooking Chef bowl, fit the splash guard.
Cook at 110°C for 20 minutes until cooked.
Carefully remove the steamer basket and unwrap the fish.
Use a fork to fluff up the coconut rice.
Serve immediately.
Garnish with coriander.