Grilled fish

Ingredients for 4 servings:

• 750 g fish (snackerel or bream)
• 2 tsp peppercorns, green, finely crushed
• 2 tsp red chili pepper(s), chopped
• 3 tsp fish sauce
• 1 tbsp oil
• 2 onions, cut into fine rings
• 1 cm fresh ginger, cut into wafer-thin slices
• 3 cloves garlic, thinly sliced
• 2 tsp sugar
• 4 spring onions cut into 4 cm long pieces, then cut into very fine strips
• 6 tbsp lemon juice
• 2 tbsp fish sauce
• 1 tbsp sugar
• 2 small red chili peppers, finely chopped

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the fish inside and out, pat dry, and make two diagonal cuts along the thickest part. Blend the peppercorns, chili, and fish sauce in a blender until smooth. Brush the paste all over the fish, inside and out, and chill for 20 minutes. Meanwhile, prepare the dip. Set the grill to high and grease a baking tray with oil. Place the fish on the grill and grill for about 8 minutes on each side. While the fish is cooking, heat oil in a pan and fry the sliced ​​onions until golden brown. Add the ginger, garlic, and sugar and fry for a further 3 minutes. Place the finished fish on a warmed serving platter. Pour the onion mixture over the fish, then scatter the spring onions over the fish. Serve immediately with lemon and garlic dip and rice.