Grilled Fish

Method

Clean the fish thoroughly and score the flesh diagonally on both sides to help marinade penetration and ensure even cooking. Pound the garlic, coriander roots, lemongrass, and chillies together in a mortar to form a paste, then mix with fish sauce, palm sugar, lime juice and coconut oil. Rub the marinade generously inside and outside the fish, working it into the scores, and leave for at least 30 minutes. Heat a charcoal grill or barbecue to medium-high heat and oil the grate well. Place the fish directly on the hot grate and grill for 8-10 minutes each side, depending on thickness, until the flesh is opaque and flakes easily with a fork. The skin should be charred and crispy whilst the flesh remains moist. Serve immediately with jasmine rice and fresh herbs such as mint and coriander.