Pat dry fish, then season with salt and pepper.
Lay mustard leaves flat. Put half of the aromatic on the leaves: garlic, ginger and shallots.
Put the fish on top of the aromatics. Wrap and tuck the ends of the leaves on the bottom. Repeat with the other fillet.
Infusing flavors: Simmer coconut milk, ginger, galic, leeks and onions with salt and pepper for 15 minutes until it
Lay fish with the tucked leaves under on the pan.
Fire should be lmedium low. Partially cover. Let it fine simmer for about 15 minutes, spooning liquid over the fish on the last 3 minutes.
Once fish is cooked (it should register 145F on your thermometer), serve with rice and sliced chili.