BANANA LEAF HALIBUT PARCELS

SERVES 4

Fresh banana leaves (available from Asian grocers or supermarkets) 2tsp ground cumin

2tsp ground coriander

1½tsp golden caster sugar 150g freshly grated coconut 2 fresh red chillies, deseeded

and chopped

1tbsp finely chopped

lemongrass

8-10tbsp chopped coriander

leaves

4tbsp chopped mint leaves 3 garlic cloves, crushed

1tsp peeled and finely grated

root ginger

4 thick halibut (or cod) fillets,

each about 200g, skinned Juice of 2 limes

1

Cut the banana leaves into four 24cm squares. Soften them by dipping into a pan of very hot water for a few seconds. Wipe the squares dry with kitchen paper.

Using a pestle and mortar, grind the cumin, ground coriander, sugar, coconut, chillies, lemongrass, coriander leaves, mint, garlic and ginger to a paste. Season with salt.

2 3

Arrange the banana leaf squares on a flat surface.

Apply the paste liberally to both sides of each piece of fish. Drizzle the lime juice over the fish. Place a piece of fish on each banana leaf, and wrap them up like parcels, securing each parcel with bamboo skewers or string.

Place the parcels on a preheated barbecue and cook for 15-20min or until the fish is cooked through. Alternatively, place them on a baking tray and cook in a preheated oven at 200°C/180°C fan/gas mark 6 for 15-20min, or until they’re cooked through.

4

4

1 Fire, Smoke, Green by Martin Nordin, £15, Hardie Grant

2 Charred by Genevieve Taylor, £16.99, Quadrille Publishing

3 Smoke & Spice by Valerie Aikman-Smith, £14.99, Ryland Peters & Small

4 Food and Fire by Marcus Bawdon, £14.99, Ryland Peters & Small