Name: BBQ masala fish
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 1.5kg sea bass or sea bream; 2 long shallots, chopped; 8 cloves garlic; 2 thumb-sized pieces ginger, peeled; 2 tsp hot chilli powder; 1 tsp smoked paprika; ground to make 1 tbsp black peppercorns; 1 tbsp ground coriander; 2 tsp ground cumin; ½ tsp ground turmeric; 50g coconut oil; a handful fresh curry leaves; 2 limes, plus extra wedges to serve; 200g basmati rice; 1 mango, peeled, destoned and chopped; 2 limes, juiced; 1 tsp chaat masala; a small bunch coriander, chopped; 35g coconut chips, toasted; 2 spring onions, thinly sliced

1.5kg sea bass or sea bream
2 long shallots
chopped
8 cloves garlic
2 thumb-sized pieces ginger
peeled
2 tsp hot chilli powder
1 tsp smoked paprika
ground to make 1 tbsp black peppercorns
1 tbsp ground coriander
2 tsp ground cumin
½ tsp ground turmeric
50g coconut oil
a handful fresh curry leaves
2 limes
plus extra wedges to serve

SALAD

200g basmati rice
1 mango
peeled, destoned and chopped
2 limes
juiced
1 tsp chaat masala
a small bunch coriander
chopped
35g coconut chips
toasted
2 spring onions
thinly sliced

Method

step 1
Cut three or four diagonal slashes into each piece of fish, then set aside. To make the masala, put the shallots, garlic, ginger, chilli powder, paprika, black pepper, ground coriander, cumin, turmeric and coconut oil in a food processor, and whizz to a very thick paste. Season the fish, then smear all over with the marinade, really working it into the slashes.
step 2
Put two overlapping pieces of foil, slightly bigger than the fish, on a worksurface and put the fish and any marinade in the middle, scattering the curry leaves over both sides. Put two more sheets of foil directly on top, then crimp all of the edges together to completely seal in the fish. Chill for at least 2 hours but preferably overnight.
step 3
To make the rice salad, first tip the rice into a small pan with 400ml of water and a pinch of salt. Simmer for 1 minute over a high heat, then reduce the heat to low and cook for 9 minutes, covered with a lid. Remove from the heat and leave to steam for 10 minutes. Cool completely and chill.
step 4
When you’re ready to cook the fish, finish the rice salad by tossing the cooked rice with the remaining ingredients, except the coconut chips and spring onions. Season and chill until needed.
step 5
Heat a barbecue to medium-high or the oven to 220C/fan 200C/gas 7. Cook the fish parcel directly over the coals for 10 minutes, then carefully lay a baking tray on top of the parcel and flip the whole thing over (be sure to wear oven gloves). Cook for a further 10 minutes or until the fish is cooked through. If using the oven, roast for 30 minutes until just cooked through, then heat the grill to high, remove the top layer of foil and grill until slightly crispy. Top the rice salad with the coconut chips and spring onions, and serve with the fish and lime wedges for squeezing over.