Lime & corriander fish

4 thick MSC-certiifed white fish fillets, about 200g (7oz) each, skinned
Fresh banana leaves to serve (from Asian grocers), or use lightly oiled squares of foil
2tsp ground cumin
2tsp ground coriander
1½tsp golden caster sugar
150g (5½oz) freshly grated coconut
2 fresh red chillies, deseeded and chopped
8-10tbsp chopped coriander leaves
4tbsp chopped mint leaves
3 garlic cloves, crushed
1tsp peeled and finely grated root ginger
3tbsp vegetable oil
Juice of 2 limes

Preheat the oven to 200°C/gas 6. Cut the banana leaves into four 24cm (9½in) squares, and soften them by dipping into a pan of very hot water for a few seconds, then dry with kitchen paper.

Grind into a paste the cumin, ground coriander, sugar, coconut, chillies, fresh coriander, mint, garlic, ginger and oil, with a pinch of salt.

Apply the paste liberally to both sides of the fish and drizzle with lime juice. Place a piece of fish on each leaf and wrap, securing with bamboo skewers or string.

Place on a baking sheet, and cook for 15 - 20 minutes.

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