Before starting this recipe it is important that you soak the basmati rice in water for 30 minutes before cooking, to prevent the grains from sticking together. When ready, put the coconut milk and star anis in a saucepan with 200ml water and bring to the boil. Add the pre-soaked rice, stir and cook till the rice is soft. (You may need to add a little more water during cooking) Meanwhile, as the rice is slowly cooking, start preparing the fish. Take two pieces of foil, and cover each piece with a large square of oven paper. Place the sliced spring onions in the middle of each piece, and place a 2 red snapper fillets on top. Sprinkle over the ginger pieces, and then pour over the rice vinegar, soy sauce, sesame oil and a squeeze of lime juice. Place 2 or 3 slices of lime on top, and then fold up the foil and paper to seal the fish. Place the parcels on a baking tray and bake in the oven at 180`c, for about 10 minutes. When the coconut rice is cooked, remove the star anis and season to taste. Add the sliced spring onion and chopped coriander to the rice and mix well. When ready to serve, place some of the coconut rice on to each serving plate and sprinkle with the toasted sesame seeds. Remove the cooked red snapper from the foil, and place beside the coconut rice. Drizzle any juices from the foil parcels over the fish and serve with a squeeze of lime juice on top. Decorate with sliced spring onions and lime wedges.