Rinse rice in a strainer under cold water until water runs clear. Place in a pot with coconut milk, sugar, salt, chili flakes, and lime juice. Bring to a boil and reduce heat. Leave to simmer on low, covered for 15-20 minutes until done. Set aside to cool. This can be made ahead of time and chilled until preparing fish.
Preheat oven to 400˚F (200C).
Cut four pieces of parchment paper to 18×15 inches.
Remove fish from the fridge and pat the fish dry to remove any excess moisture. Season with salt and pepper.
Lay a piece of parchment flat. Scoop 1/2 cup (120 milliliters) cooked rice onto the parchment. Lay Mahi fillet on top of rice. Top with lime slices, three ginger sticks, and one tablespoon butter. Add a few frozen edamame beans and drizzle with honey. Wrap up parchment, stapling ends closed. Repeat with each Mahi fillet. Lay packages on a baking sheet and place in oven for 10-12 minutes.
Cut open cooked Mahi packages. Finish with olive oil and fresh cilantro leaves.
Allow packages to rest for two minutes before serving.