Whole Grilled Fish with a Cashew Nut and Cucumber Dressing

Fish: Make 3 diagonal slashes on both sides of the fish. Combine the paste ingredients and rub over both sides, pushing it into the slashes. Fill the cavity with the sliced lemon and leave the fish to marinate for 30 minutes.

Preheat the barbecue to medium. Rub the fish with oil and place on the grill or in a fish basket. Leave to cook until a good crust has formed and the flesh is opaque then turn and cook the other side.

Dressing: Lightly peel the cucumber, leaving a few thin strips of skin on for colour. Cut in half lengthways, scrape out the seeds and finely dice. Place in a bowl. Put the vinegar and sugar in a small saucepan and bring to the boil. Simmer for 2 minutes then add the chilli and garlic and stir to combine. Pour over the cucumber, add the salt and mix well. Cool. Toss through the cashew nuts and the coriander.

To serve: Line a platter with a banana leaf or other large, flat leaf. Lay the fish on top and garnish with lemon wedges. Serve the dressing separately.