Jamie and Jimmy cooked up this recipe with fellow British heartthrob, Orlando Bloom. Jamie insists its really easy to pull together - simply throw the ingredients into a foil parcel, wrap it up and pop it in the oven!
Preheat the oven to 220ºC/425ºF/gas 7.
Halve the bream fillets and lightly score the skin, then lightly score the scallops in a crisscross pattern.
Peel the prawns, keeping the heads and tails intact (this will add great flavour), then place it all into a bowl.
Thoroughly rinse and scrub the mussels and clams, discarding any that remain open when tapped. Set the shellfish aside in a separate bowl.
To make the marinade, trim and roughly chop the lemongrass, roughly chop the lime leaves and chilli (deseed it first, if you like), then peel and roughly chop the garlic and ginger. Pick the coriander leaves and set aside, then roughly chop the stalks.
Add all the chopped ingredients to a pestle and mortar and bash to a smooth paste. Muddle in the fish and soy sauces, squeeze in the lime juice, then season to taste.
Quarter the bok choi and halve the sugar snap peas lengthways, trim the broccoli, then slice the choy sum into 5cm chunks.
Tear off a large piece of tin foil, roughly 1 metre in length and place a slightly smaller piece of greaseproof paper on top.
Pop the greens on top, add the fish and seafood, then drizzle over the marinade.
Beat the egg and brush it around the foil edges, then place another large piece of foil on top.
Leaving a rough 5cm space around the fish, fold over the edges of the foil to create a sealed parcel.
Carefully place the parcel on a baking tray, making sure you don’t pierce or break it, and place on the bottom of the hot oven for 15 minutes.
Add the rice, coconut cream and double the amount of boiling salted water to a medium pan. Bring to the boil, then cover and cook over a low heat until tender.
Remove the fish parcel from the oven and very carefully cut it open (mind out for the steam!). Place on a platter, discarding any shellfish that hasn’t opened, finely slice and scatter over the chilli, tear over the coriander leaves, then serve with the rice and lime wedges for squeezing over.