For the chutney:
Method
• Wash the fish thoroughly. Once clean, marinate it with vinegar and salt and set it aside.
• Prepare the green chutney by mixing the ingredients into a smooth paste.
• Apply the chutney on both sides of each fish fillet, wrap them in banana leaves and tie a thread around each to keep them tight.
• Fry the fish in oil and serve hot.
Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate Community Food Week
Published in The Express Tribune, Ms T, April 6th, 2014.
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I think its the mystique of the fish being wrapped in a banana leaf that does the trick.....but of course the fish tastes heavenly as well, if cooked right.