BBQ Fish

  • 16 Jun - 22 Jun, 2018
  • Mag The Weekly
  • Cookery


· 6 fish fillets or 2 whole fish

· 4 garlic cloves

· 2tbsp white vinegar

· 2 lemons, juiced

· 1tbsp fish sauce

· Salt to taste

For dip:

· ½ cup coconut milk

· 2tbsp brown sugar

· 1tbsp soya sauce

· 2 red chillies

· Salt to taste

· 1tbsp corn flour

For salad:

· ½ cup roasted peanuts, crushed

· 1 cup bean sprouts

· ½ bunch mint leaves

· 1 lemon, juiced

· Salt to taste

· 2 green onions, chopped


Add in one tablespoon of white vinegar in fish fillets without washing them. Wash the fish after five minutes and add in another tablespoon of white vinegar, juice of one lemon and some salt. Grease the pan and fry the fish till water dries up then add in chopped garlic, juice of one lemon and fish sauce, cook well till they are golden brown. For the dip, add coconut milk, soya sauce, red chillies, brown sugar and some salt in a sauce pan and cook for a few minutes. Mix some corn flour dissolved in water and add it in. Cook till the mixture thickens, and its ready. For the salad, take some crushed peanuts in a bowl, along with juice of one lemon, bean sprouts, mint leaves and green onions. Dish out the fish fillets and serve with the dip and salad.