Thai grilled fish

Ingredients for 6 servings:

• 1 kg fish fillet(s) (e.g. redfish, hake, pangasius…)
• 1 tbsp cumin
• 2 tbsp oyster sauce
• 100 ml oil (e.g. sesame, sunflower or peanut oil)
• 1 tsp curry paste, green
• ½ lemon(s), juice
• Salt
• Sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 20 minutes

spicy variety at the barbecue

The fish can be fresh or frozen, but must be thawed. It’s a good idea to fillet the fish before cooking if you haven’t already bought fillets. Salt the fillets and lightly sugar them. In a screw-top jar or shaker, combine the oil, oyster sauce, cumin, lemon juice, and curry paste. The longer and more vigorously you shake, the longer the marinade will remain an emulsion. Apply the marinade to the fish and let it marinate in the refrigerator for at least 2 hours. Then place it on the hot grill and grill for about 2-3 minutes on each side. Serve with rice or bread, white wine, or beer. Tip: If you have them, you can use the very practical fish spatulas. For fish fans, it’s worth buying!