Barbecued whole fish
Preparation time: 20minutes + 20 minutes marinating
Total cooking time: 25 minutes
Serves 4-6
750 g(11/2 lb) small snaper or bream, cleand and scaled
2 teaspoons green peppercorns, finely crushed
2 teaspoons chopped red chilli
3 teaspoon fish sauce
1 teablespoon oil
2 medium onions, finely sliced
4 cm (11/2 inch) 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 pieces, then finely shredded
Lemon and garlic Dipping sauce to serve
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 peper, chilli 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 min.
Heat the barbecue until very hot; lughtly 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 min.
Place the fish on a sreving plate, top with tha onion mixture, sprinkle over the spring onin and serve immediately with Lemon and Garlic Dipping sauce and steamed rice.
Lemon and garlic Dipping sauce
In small bowl, stir 1/4 cup(60 ml) lemon juice, 2 tablespoons fish sauce and 1 tablespoon sugar until the sugar has dissolved. Sir in 2 chopped small red chillies and 3 finely chopped cloves garlic.
Взято из "The essential ASIAN Cookbook"
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