Barbecued Whole Fish Recipe

Preparation time: 20 minutes + 20 minutes marinating

Total cooking time: 25 minutes

Serves: 4-6

Ingredients:

750 g (1.5 lb) small snapper or bream, cleaned and scaled

2 teaspoons green peppercorns, finely crushed

2 teaspoons chopped red chili

3 teaspoons fish sauce

1 tablespoon oil

2 medium onions, finely sliced

4 cm (1.5 in) piece fresh ginger, cut into very thin slices

3 cloves garlic, cut into very thin slices

2 teaspoon sugar

4 spring onions, cut into 4 cm (1.5 in) pieces, then finely shredded

Lemon and garlic dipping sauce, to serve

Method:

Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides. Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle, and process or grind until a paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.

Heat the barbecue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested. While the fish is cooking, heat the oil in a frying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.

Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with lemon and garlic dipping sauce and hot steamed rice.