Photo: Marina Oliphant
- For the fish:
- 1 fish such as snapper or bream
- For the chilli sauce:
- 2 coriander roots, scraped
- 1 tbsp garlic cloves
- 10 or so Thai bird's eye chillies
- 1 tbsp white sugar
- 3-4 tbsp lime juice
- 1 tbsp fish sauce or more to taste
For the fish:
Scale, clean and score the fish. Rub with salt and leave for several minutes.
For the chilli sauce:
Pound the coriander root with the salt using a mortar and pestle until fine. Add the garlic and chillies and pound until quite coarse. Season with sugar, lime juice then fish sauce. The sauce should be hot, sour, salty and sweet.
Grill the fish gently over charcoal, turning carefully several times. Serve sprinkled with coriander leaves, with the sauce on the side.
- Main Ingredients - Fish
- Cuisine - Thai
- Course - Lunch