Barbecued Whole Fish Recipe

Ingredients :

750g Small snapper or bream, cleaned and scaled

2 teaspoons Green peppercorns, finely crushed

2 teaspoons Red chili, chopped

3 teaspoons Fish sauce

1 tablespoon Cooking oil

4 medium Onion, finely sliced

4 cm Fresh ginger, cut into very thin slices

3 cloves Garlic, cut into very thin slices

2 teaspoons Sugar

4 Spring onions, cut into 4 cm pieces, then finely shredded

Lemon and garlic dipping sauce to serve

Method :

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Wash the fish inside and out. Dry with paper towels.
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Cut 2 diagonal slashes into the thickest part of the fish on both sides.
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Place the peppercorns, chili and fish sauce in a food processor or mortar and pestle.
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Process or grind until a paste is formed.
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Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.
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Heat the barbeque 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.
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While the fish is cooking, heat the oil in a frying pan. Add the onion and cook over medium heat, stirring until golden.
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Add the ginger, garlic and sugar and cook for 3 minutes.
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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 steamed rice.