Azad Hussain spends about 15 minutes preparing this delicious dish, but once the prep is done, all you have to do is steam the stuffed banana leaf ten minutes before you are ready to eat it. Banana leaves are easily found in shops in Cowley Road, Oxford, or any well-stocked shop selling Thai or Indian ingredients. They are not expensive and transform the look of a dish that would otherwise be cooked in paper or foil.

YOU WILL NEED

  • Fillet of sea bass cut into two
  • ½ tspn ground nutmeg
  • Pinch of salt
  • One green chilli
  • 1½ tspn black mustard seed
  • ½ tspn coriander powder
  • ½ tspn cumin powder
  • 50g baby spinach leaves
  • 1 tbspn fresh coriander
  • One banana leaf cut into two
  • Four cloves garlic.

METHOD

  • First carefully pass the banana leaf over a naked gas flame or press momentarily on to a electric hot plate, until it begins to soften (this will only take a minute or two).
  • Set the soft banana leaf to one side while you prepare the spice paste by placing the garlic, spinach leaves, fresh coriander, cumin powder, coriander powder, salt, and mustard seeds into a blender and zapping into a reasonably smooth paste.
  • Wash and pat dry the sea bass and rub the ground nutmeg into the flesh, place on the banana leaf flesh side up, and gently smooth the green spice paste over the surface.
  • Slice the green chilli in half remove the pips and place a half on the top of each piece of fish.
  • Fold the leaf round the fish as shown in the photograph, and secure as a parcel with a small thin strip of softened banana leaf.
  • Steam for five to ten minutes, remove from the steamer and serve with a wedge of lemon and colourful salad.