Baked Fish in Banana Leaves with Mango Salad

Spice paste: Put all the ingredients in a food processor and blend until smooth.

Place the fish in a shallow dish, add the spice paste and turn to coat. The fish can be marinated for several hours ahead, covered and refrigerated.

Mango salad: Heat the oil in a small saucepan with the mustard seeds, onion and ginger. Cover and cook until the onion is tender. Add the brown sugar, chilli and salt and cook for 1 minute. Remove from the heat and stir in the lime juice. Fold in the mango and set aside.

To assemble: Rub both sides of the banana leaves with a paper towel dipped in vegetable oil. Place a piece of fish along the short side of the leaf and roll up. Fold in the sides and secure with a toothpick.

To cook: Place on a preheated grill plate and cook for 5 minutes each side until the fish feels firm and a skewer inserted through the banana leaf easily pierces the fish with no resistance.

To serve: Transfer the parcels to a platter. Open the banana leaves and top the fish with a spoonful of the salad. 

Bags of frozen banana leaves are available from Asian food stores.