1. Preheat the oven to 475 degrees Fahrenheit. Prepare 4 pieces of 30× 30cm aluminum foil or baking paper. Divide leafy vegetables into four parts, spread them in the middle of each aluminum foil, then put in fish chops, pour in orange juice, sprinkle with basil, orange peel, garlic, white wine, olive oil, fennel and carrots, and season with salt and pepper. Roll up the aluminum foil, wrap the fish steak loosely, fold the sides and leave some air inside, so that the material can be steamed easily. Put the wrapped fish on the baking tray for later use.

2. Pour bougainvillea and 3 cups of water into a large pot, bring to a boil, slightly reduce the heat, cover and cook for 12 to 15 minutes until bougainvillea is slightly soft. Drain excess water.

3. While cooking Bouguer wheat food, put the wrapped fish into the oven and bake it for 10 minutes, then open one of the aluminum foil bags to check whether the fish is cooked-cooked fish are easy to spread out.

4. Stir the cooked bougainvillea with a fork, then mix in olive oil, lemon juice, garlic, basil, coriander and onion. Season with salt and pepper.