Prepare The Fish - With a sharp pair of cooking scissors - cut the sharp spikes on the top of the fish and also the side fins with the cooking shears. Next with the scissors just trim off the tail.  Now with a sharp knife cut the fish into portions suitable for 1 person.

Vegetables: Cut the onions, tomato, bell pepper, and chili into quite thin slices as we are going to stack these on top and under the fish. Julianne the 1 spring onion and then diagonally cut the other.

Curry: Put your cut fish in a bowl and spoon in heaps of curry and massage it all over the fish. Squeeze in the lemon juice (we used kafir lime juice) and either is fine - just one lemon or lime. Also, season with salt and pepper.

Fish Stack: Now take a sheet of aluminum foil and lay an equal size piece of parchment paper (baking paper) on top. We use a banana leaf as if gives a little extra flavor - but it is optional. Now put one layer of each of the tomato, onion, and chili, bell pepper first, then place the fish on top. Carefully then build another layer of tomato, onion, chili, and bell pepper on the top. 

Wrap: Now carefully wrap the fish up with the foil into a parcel, being careful to crimp and seal all the edges while keeping the layers intact.

Cook: Now you are ready to place in the instant pot and cook for 15 minutes on high pressure with 10 minutes of natural release. If you have a thicker fish like cod, or thick fish pieces maybe a little longer, and also if you have thin fish fillets then you will cook for less time. Fish fillets around 7-8 minutes. After releasing the pressure you are ready to plate up with your favorite side.