Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Spicy Barbecued Fish Recipe

Ingredients : Serves 4 - 6

750 g

2 teaspoons

2 teaspoons

3 teaspoons

1 tablespoon

2

4 cm

3 cloves

2 teaspoons

4

Small snapper or bream, cleaned and scaled

Green peppercorns, finely crushed

Chopped red chili

Nuoc cham sauce

Oil

Medium onions, finely sliced

Fresh ginger, cut into very thin slices

Garlic, cut into very thin slices

Sugar

Spring onions (scallions), cut into 4 cm, then finely shredded

Method :
  • Wash the fish inside and out.

  • Pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.

  • Place the peppercorns, chili and nuoc cham sauce in a food processor or mortar and pestle.

  • Process or grind until the paste is formed. Brush the paste lightly over the fish, cover and refrigerate for 20 minutes.

  • Heat the barbecue until very hot; lightly brush it with oil.

  • Cook the fish for 8 minutes on each side, or until the flesh flakes are easily removed 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. Cook for 3 minutes.

  • Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion (scallion).

  • Serve immediately with Lemon and Garlic dipping sauce and steamed rice.

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