Braaied fish parcels with spicy coconut sauce and cucumber and fennel salad

Ingredients

• 1 red onion, finely chopped
• 2 cloves garlic, chopped
• 2T parsley, finely chopped
• 2T white wine vinegar
• 2 lemons, segmented
• Sea salt
• freshly ground black pepper
• 8 mini cucumbers, sliced diagonally
• 1 bulb fennel, shaved
• Sesame seeds, toasted, for serving
• 1 x 400 g can coconut milk
• 2 T freshly grated coconut
• 2–3 T sambal oelek
• 2 limes, zested and juiced
• 1T fish sauce
• 3 cloves garlic, finely chopped
• 6 x 200 g portions firm white sustainable fish
• 6 sheets nori