In the kitchen:

• In a mixer-grinder or a pestle & mortar make a coarse paste out of the Chutney ingredients.
• Place 2 fish fillets in the center of each banana leaf and apply 1 tbsp. of Chutney paste on top of each fillet.
• Wrap the fish fillets in the banana leaves and tie using butcher’s twine to hold the parcel in place.

Tip: Make sure you soak butcher’s twine before using them to avoid burning.

At the barbecue:

• Preheat grill to 180°C for 15 minutes with the lid down.
• Place the fish parcels over direct heat, cook with the lid down for 6 minutes without flipping.
• Check with a thermometer, once the core temperature reches 65°C remove and serve hot.