If you are feeling adventurous, you can try this dish with a banana leaf instead of foil. To prepare the banana leaf, cut the leaf to roughly one square foot. Wash the leaf and then pass it over a flame so that it is pliable.
Ingredients
1 whole medium sized fish, cleaned and gutted (you can use any firm-fleshed white fish like hake, kob or angel fish)
1 lemon (to squeeze)
1 cup coconut milk
½ cup coriander leaves, chopped
2 cloves garlic, chopped fine
1 tbsp canola oil
1 tsp ginger, chopped fine
1 tsp green chili powder, chopped fine
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1.5 tsp curry powder
¼ cup rice vinegar
Salt and pepper to taste
1 tbsp toasted desiccated coconut
1 sliced lemon for serving
How to make it
Make even cuts into the bone of the fish on one side, turn it over and do the same on the other side
Sprinkle salt over the fish
Squeeze the lemon juice into the spaces between the cuts
In a food processor or large bowl, combine all the other ingredients until thoroughly mixed
Place fish over foil or banana leaf and spoon marinade in between the cuts, turn over and do the same on the other side
Close up foil and place in a glass casserole dish to catch any marinade that drips out. If using a banana leaf, fold the ends to create a packet, tuck in the sides and place seam down in a casserole dish
Allow to marinate for 2 hours
Preheat the oven at 180 degrees for 15 minutes before baking
Bake in the hot oven for 15-25 minutes depending on the thickness of the fish
Once cooked, open the foil or packet, sprinkle desiccated coconut and place sliced lemons on top
