Preheat the oven to 220ºC/425ºF/gas 7. Halve the bream fillet and lightly score the skin, then lightly score the scallops in a criss-cross pattern. Peel the prawns, leaving the heads and tails on (for bonus flavour), then run the tip of a knife down their backs and pull out the vein. Put it all into a bowl. Pick through the mussels and clams, discarding any that remain open when tapped. Put aside in a separate bowl. To make the marinade, trim the lemongrass, peel the garlic and ginger, then roughly chop with the lime leaves, half the chilli (deseed first, if you like) and the coriander stalks (reserving the leaves). Scrape into a pestle and mortar and bash to a smooth paste. Muddle in the fish and soy sauces, squeeze in the juice of 1 lime, then season to perfection with sea salt and black pepper. Quarter the bok choi, halve the sugar snaps lengthways, trim the broccoli, then slice the choi sum into 5cm chunks. Tear off a 60cm-long piece of wide tin foil and place a slightly smaller piece of greaseproof paper on top. Pile on the greens, 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 about 5cm around the filling, fold in the foil to create a sealed parcel. Place on a baking tray, being careful not to pierce the foil, and place the tray on the bottom of the oven for 15 minutes. Meanwhile, put the rice and coconut cream into a medium pan with twice the volume of boiling salted water. Bring to the boil, then cover and cook on 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 mussels or clams that haven’t opened. Finely slice and scatter over the remaining chilli, tear over the coriander leaves, and serve with the rice and lime wedges for squeezing over.