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Spice-crusted sea bass wrapped in banana leaf

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Vivek Singh uses banana leaves to wrap this spicy fish dish, served with green mango coconut chutney and yoghurt rice.

Ingredients

For the sea bream

For the spice crust

For the yoghurt rice

For the tempering for the yoghurt rice

For the green mango and coconut chutney

To serve

  • 4 banana leaves cut into 25–30cm/10–12in squares
  • 1 tbsp vegetable or corn oil

This recipe is from...

Saturday Kitchen

13/08/2022

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