2.25lb bream, carp or pomfret, cleaned and
scaled if necessary
1 fresh red chili, seeded and ground, or 1
tsp chopped chili from a jar
4 garlic cloves, crushed
1 inch fresh root ginger, peeled and
sliced
4 spring onions, chopped
juice of 1/2 lemon
2 tbsp sunflower oil
salt
Method :
Rinse the fish and dry it well inside and
out with absorbent kitchen paper. Slash two or three times through the
fleshy part on each side of the fish. Place the
chili, garlic, ginger and spring onions in a food processor and blend to
a paste, or grind the mixture together with a pestle and mortar. Add the
lemon juice and salt, then stir in the oil. Spoon a
little of the mixture inside the fish and pour the rest over the top.
Turn the fish to coat it completely in the spice mixture and leave to
marinate for at least an hour.
Preheat the
grill. Place a long strip of double foil under the fish to support it
and to make turning it over easier. Put on a rack in a grill pan and
cook under the hot grill for 5 minutes on one side and 8 minutes on the
second side, basting with the marinade during cooking. Serve with boiled
rice.
