Ingredients

• 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
• 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

Directions

• The fish can be cooked on the barbecue or in the oven. If cooking in the oven
• preheat the oven to its highest temperature.
• 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.
• 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.
• 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.
• Serve the fish in the banana leaf with the chutney on the side.