Fish and Shellfish Recipes - Spicy Trout Parcels  Recipe

Ingredients

• 350g/12oz freshwater fish fillets, such as trout, cut into bite size chunks

• 6 banana leaves

• vegetable oil, for brushing

• stickly rice, noodles or salad, to serve

For the marinade:

• 2 shallots

• 5cm/2in turmeric root, peeled and grated

• 2 spring onions, (scallions), finely sliced

• 2 garlic cloves, crushed

• 1-2 fresh green chilies, seeded and finely chopped

• 15ml/1 tbsp fish sauce

• 2.5ml/1/2 tsp raw cane sugar

• salt and ground black pepper

Serves 4

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Method:

1. To make the marinade, grate the shallots into a bowl, then combine with the other marinade ingredients. Season with salt and pepper. Toss the chunks of fish in the marinade. then cover and chill for 6 hours, or overnight.

2. Prepare a barbecue. Place one of the banana leaves on a flat surface and brush it with oil. Place the marinated fish on the banana leaf, spreading it out evenly, then fold over the sides to form an envelope.

3. Place this envelope, fold side down, on top of another leaf and fold that one in the same manner. Repeat with the remaining leaves until they are all used up.

4. Secure the last layer of banana leaf with a piece of bendy wire. Place the banana leaf packet on the barbecue. Cook for about 20 minutes, turning it over from time to time to make sure it is cooked on both sides - the outer leaves will burn, but this is normal.

5. Carefully untie the wire (it will be hot) and unravel the packet Check that the fish is cooked and serve with sticky rice, noodles or salad.

Note: Banana leaves make very good wrappers for fish cooked over coals. Sturdy enough to be handled without tearing, they seal in flavors and keep fish moist.