In a large bowl, combine the coconut milk, lime juice, fish sauce, jalapeno, ginger, garlic, cilantro and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour. Remove fish, and reserve marinade.

Preheat oven to 425. Spray a large, rimmed baking sheet with nonfat cooking spray. Toss vegetables in marinade. Remove them, and place them on the baking sheet. Roast in the oven for about 15 minutes, or until vegetables begin to brown.

Lower oven heat to 325.

Cut 4 large pieces of aluminum foil. In the center of each piece of foil, place 1/4 of the vegetables, top with 1 portion fish, 1 tbsp of marinade and 1 slice fresh lime and fold the foil around the fish and vegetables like a package. Place on a baking sheet and cook for about 15-18 minutes.

Pour remaining marinade into a small saucepan, and set over medium high heat. Whisk constantly and allow to reduce. Sauce should thicken a bit.

Remove the packets to individual serving plates. Serve each piece of fish with prepared sauce and fresh lime slice.