Preheat the oven to 375°F. In a large bowl, whisk together the coconut milk, sweet chili sauce, turmeric and salt until combined, then add in the chunks of lemongrass.

Parchment pouches can be made in various ways and using many shapes. you can use hearts, circles or squares and if you have no parchment, you can also use aluminum foil. The best thing to do is lay the fish down in the center of the parchment or aluminum foil, then the vegetables, then fold and crimp the edges up, leaving a gap to slip in the sauce, then pour in about 1/4 cup of the sauce per packet. However you do it, just make sure to fold AND crimp so that the steam (and sauce) stays inside the pouch to cook the food.

Lay the pouches on a baking tray and place in the center rack of the oven for 15-20 minutes (depending on the thickness of your fish fillets). If you are unsure, just open one pouch to check doneness.

To serve, place parchment pouches on plates and allow guests to open their own, or if you prefer, simply pour the contents into shallow bowls.