METHOD

1. SLICE THE FISH INTO RECTANGLE SHAPES ROUGHLY approximately 200gm pieces.
2. ADD SALT AND PEPPER TO BOTH SIDES OF SLICED FISH.
   
   BLANCH PAK CHOY (PLUNGE INTO BOILING WATER THEN IMMEDIATELY INTO COLD WATER).
3. CUT BANANA LEAVES INTO BIG RECTANGULAR SIZE.
4. IN A SEPERATE BOWL MIX THE BOY CHOY WITH VIRGIN COCONUT OIL, SALT AND PEPPER.
5. PLACE A LAYER THE FISH ON THE BANANA LEAVES AND THEN SOME BOK CHOY ON TOP.
6. ROLL LIKE A ROULADE THEN TIE UP WITH THE BANANA STRING FROM BANANA LEAF TO KEEP FISH STEADY WHEN COOKING.
7. COOK FOR 10 MINUTES IN LIGHTLY BOILING WATER, REMOVE FROM THE POT AND LET SIT FOR 5 MINUTES TO SETTLE.
8. MEANWHILE IN A NEW SAUCEPAN, ADD COCONUT CREAM, LEMON JUICE AND REDUCE BY HALF.
9. UNWRAP THE FISH AND SLICE CAREFULLY ADD THE LEMON AND COCONUT SAUCE AND SERVE.