2 ginger into tiny, thumb-sized pieces and peel them
2 tsp hot chili powder
1 tsp smoked paprika
1 tablespoon of freshly-ground black peppercorns
1 tbsp. ground coriander
2 tsp ground cumin
½ tsp ground turmeric
50 gram coconut oil
Few handful fresh curry leaves
2 limes, plus extra wedges to serve
200 gram basmati rice
1 mango, peeled, destoned and chopped
2 limes, juiced
1 tsp chat masala
a small bunch coriander, chopped
35g coconut chips, toasted
2 spring onions, thinly sliced
Directions
Make 3 or 4 diagonal incisions into each fish before setting aside. Prepare the masala by combining the shallots, garlic, ginger, chili powder, paprika, black pepper, ground coriander cumin and turmeric in a food processor until they form a thick paste. Season your fish then completely coat them with marinade; making sure to fill all of those cuts you made earlier!
Create two pieces of foil larger than the fish and overlap them on a work surface. Place the fish along with any marinade in the center, then evenly disperse curry leaves over both sides.
To ensure the fish is safely contained, place two more sheets of foil directly over it. Then use your fingers to securely press and seal the edges together. Refrigerate for at least 2 hours or better yet leave overnight.
To prepare this delectable rice salad, add 400ml of water and a pinch of salt to the small pan with the rice. Simmer over high heat for 1 minute before turning down to low and allowing it to cook for 9 minutes covered by a lid. Remove from heat and allow it steam for 10 minutes, then cool completely before chilling.
When you’re ready to get started in the kitchen, prepare your rice salad by combining all of its ingredients except for the coconut chips and spring onions. Then season and chill it until you are prepared to serve. The fish should be cooked at this point as well!
To prepare the fish parcel, gently preheat your barbecue to medium-high or set your oven temperature to 220C/fan 200C/gas 7. Then place the parcel directly on top of the coals and cook for 10 minutes. When done, make sure you are wearing protective gloves before carefully laying a baking tray overtop of it, flipping everything upside down in one swift motion.
Simmer for an additional 10 minutes or until the fish is tender. If you’re using the oven, roast it for 30 minutes until cooked through and then turn on your grill to high heat. Peel off the top layer of foil, place under a hot grill, and keep grilling till lightly browned and crispy.
For an exquisite finishing touch, sprinkle the coconut chips and spring onions over your rice salad. Serve it with freshly cooked fish alongside some juicy lime wedges for squeezing on top!
