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.
