Typically made with baby snapper, this whole baked fish with homemade chilli sauce is a delicacy on the islands of Zanzibar where the fish are cleaned, coated in flour and fried. Our recipe brings in some delicious flavours and spices for a more local treat!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the whole baked fish
1 whole carpenter fish
3 tbsp vegetable oil
2 green chillies, chopped
1 tsp garam masala
3 limes, sliced, plus extra to serve
5 cm ginger, sliced
3 garlic cloves, sliced
Banana leaves
For the chilli sauce
2 green chillies, chopped
2 tbsp brown sugar
¼ cup water
1 tbsp vinegar
½ tsp salt

METHOD
For the whole baked fish
1. Preheat oven to 200°C.
2. Cut your carpenter fish down the centre and clean out the insides well. Rinse when done.
3. Mix the oil, chillies and masala to form a paste. Rub it all over the fish.
4. Combine the remaining ingredients, except the banana leaves, and stuff the fish. Tie closed with butcher’s string and wrap in a banana leaf.
5. Bake for 15 minutes, until the banana leaf is charred and the fish is soft. Remove the banana leaf and pop the fish under the grill for 5 minutes, until charred.
For the chilli sauce
1. Add all the ingredients to a pot, bring to the boil and then allow to cool.
2. Serve the fish whole on top of a banana leaf with the chilli sauce on the side.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages