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750 g
2
teaspoons
2
teaspoons
3
teaspoons
1
tablespoon
2
4
cm
3
cloves
2
teaspoons
4
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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
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Method :
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Wash the fish inside and out.
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Pat dry with paper towels. Cut 2 diagonal
slashes into the thickest part of the fish on both sides.
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Place the peppercorns, chili and nuoc cham
sauce in a food processor or mortar and pestle.
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Process or grind until the paste is
formed. Brush the paste lightly over the fish, cover and refrigerate for
20 minutes.
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Heat the barbecue until very hot; lightly
brush it with oil.
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Cook the fish for 8 minutes on each side,
or until the flesh flakes are easily removed when tested.
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While the fish is cooking, heat the oil in
a frying pan.
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Add the onion and cook over medium heat,
stirring, until golden.
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Add the ginger, garlic and sugar. Cook for
3 minutes.
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Place the fish on a serving plate, top
with the onion mixture, sprinkle over the spring onion (scallion).
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Serve immediately with Lemon and Garlic
dipping sauce and steamed rice.
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