Barbecued Whole Fish - Vietnamese Recipe

Ingredients:
Serves 4 - 6

• 750 g small snapper or bream, cleaned and scaled
• 2 tstps green peppercorns, finely crushed
• 2 tsps chopped red chilli
• 3 tsps fish sauce
• 1 tbsp oil
• 2 medium onions, finely sliced
• 4 cm (1 1/2 inch) piece fresh ginger, cut into very thin slices
• 3 cloves garlic, cut into very thin slices
• 2 tsps sugar
• 4 spring onions, cut into 4 cm (1 1/2 inch) pieces, then finely shredded
• Lemon and Garlic Dipping

Cooking Method:

1. Wash the fish inside and out and pat dry with paper towels. Cut 2 diagonal slashes into the thickest part of the fish on both sides.
2. Place the peppercorns, chilli and fish sauce in a food processor or mortar and pestle, and the paste lightly over fish, cover and refrigerate for 20 minutes.
3. Heat the barbacue until very hot; lightly brush it with oil. Cook the fish for 8 minutes on each side, or until the flesh flakes easily when tested.
4. While the fish is cooking, heat the oil in fying pan; add the onion and cook over medium heat, stirring, until golden. Add the ginger, garlic and sugar and cook for 3 minutes.
5. Place the fish on a serving plate, top with the onion mixture, sprinkle over the spring onion and serve immediately with Lemon and Garlic Dipping Sauce and steamed rice.