• 1serving
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 sea bass , filleted

  2. 1 banana leaf

  3. a pinch of garlic paste

  4. a pinch of ginger paste

  5. salt

  6. a pinch of chopped chives

  7. a pinch of finely chopped green chillies

  8. 2 pinches of chopped coriander

  9. a pinch of freshly ground black pepper

  10. a pinch of chilli powder

  11. 1 tsp butter

  12. 1 slice of limes

  13. 1/2 green mango , peeled and chopped

  14. 2 tbsp plain yogurt

  15. 1 tbsp vegetable oil

  16. 1 tsp mustard seeds

  17. 1 tsp curry leaves

  18. 2 tsp asafoetida

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/gas 6.

  2. Place the sea bass fillet on the banana leaf. Sprinkle over the garlic paste, ginger paste, a pinch of salt, chopped chives, chilli, fresh coriander, pepper and chilli powder. Top with the butter and slice of lime.

  3. Fold the banana leaf up over the fish, forming a parcel and sealing it with toothpicks. Place the banana leaf parcel in a roasting tray. Bake for 15 minutes.

  4. Meanwhile, mix together the green mango and yogurt in a bowl. Season with salt.

  5. Heat the oil in a frying pan. Once the oil is hot add the mustard seeds, curry leaves and asafoetida. Fry, stirring, for 2 minutes, until the mustard seeds begin to pop and the mixture smells fragrant.

  6. Stir the mustard seed mixture into the yogurt, mixing well.

  7. Unwrap the baked fish from its banana leaf wrapping and serve the fish with the mango yogurt dressing.


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