Preheat the oven to gas 5, 190°C, fan 170°C, or wait until the embers of the fire are nicely white-hot. Cut out 6 rectangles of foil big enough to enclose the fish and brush a side of each with the oil.
Dissolve the coconut in 120ml (14fl oz) hot water. Put a salmon fillet in the middle of the oiled side of each piece
of foil. Raise the edges to create a bowl, then divide the lime zest, lemongrass, chilli, soy sauce and coconut liquid between each parcel. Scrunch the foil to make sealed parcels.
Put the parcels on a tray and bake for 12-15 minutes.
If cooking on the bonfire, put the parcels in the embers and cook for 15 minutes. Serve in the foil parcels or plate up with lime wedges and rice.
I have cooked this
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