Grilled fish recipe

A whole red snapper slashed to the bone and packed with a pounded paste of ginger, garlic and chili, the way fish is grilled across the Seychelles.

1 hour and 45 minutesmedium10 ingredients

Ingredients

• 1 whole red snapper
• 30 g fresh ginger
• 6 clove garlic
• 2 bird's eye chilies
• 3 limes
• 1 tsp black peppercorns
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tsp salt
• 300 g long-grain rice

How to make Grilled fish

1. Scale and gut a 1.5 kg red snapper (bourzwa), rinse it and pat it dry, then cut 4 to 5 deep diagonal slashes on each side, down to the bone.
2. In a mortar, pound 30 g peeled ginger, 6 garlic cloves, 2 bird's eye chilies, 1 tsp black peppercorns and 1 tsp salt into a smooth paste.
3. Stir in the juice of 2 limes and 2 tbsp soy sauce.
4. Push the paste deep into the slashes and the belly cavity, rub the rest over the skin, and refrigerate for at least 1 hour.
5. Mix the juice of the last lime with 2 tbsp soy sauce and 4 tbsp water to make a basting liquid.
6. Brush the fish with 2 tbsp oil and grill it over medium-hot embers for about 12 to 15 minutes per side, basting often, until the flesh lifts easily off the bone.
7. Meanwhile cook 300 g rice, and serve the fish with the rice and a Creole chutney or a tomato and onion sauce.

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