Whole fish cooked in a banana leaf with mango chutney

Make fish cooked in a banana leaf, and serve with a fast, flavourful Mango chutney

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Ingredients

For the fish

• 2 whole fresh fish (preferably sea bass or rainbow trout) weighing approximately 300g/10½oz each, gutted
• 1 spring onion, thinly sliced
• large handful coriander stalks
• 2 x banana leaves or 2 large sheets of foil
• fine sea salt, to season

For the chutney

• 3 garlic cloves, left whole
• ½ red onion, chopped
• large handful coriander leaves, finely chopped
• 6 small green mangoes (or 2 large mangoes), peeled and thinly sliced
• 1 lemon, zest only
• 1 tbsp mustard seed oil
• ½ cucumber, finely chopped
• pinch of sugar

Method for Mango chutney

1. The fish can be cooked on the barbecue or in the oven. If cooking in the oven, preheat the oven to its highest temperature.

2. Stuff the fish with the onion and coriander stalks and season with sea salt. Wrap each fish in a banana leaf (or foil). Put on a tray and cook in the oven or on the barbecue for 12 minutes.

3. Meanwhile, for the chutney burn the garlic cloves in their skins on an open flame to chargrill them. When cool enough to handle, remove the garlic from their skins and finely chop.

4. Mix the onion, garlic, coriander, mango, lemon zest and mustard seed oil. Add the cucumber, crush it and mix to combine it into the chutney. Season with salt.

5. Serve the fish in the banana leaf with the chutney on the side.

Whole fish cooked in a banana leaf with mango chutney