750 g of white meat fish and consistent, clean and scaleless
2 teaspoons of green peppercorns, fine ground
2 teaspoons chopped red chilli
3 teaspoons of fish sauce
2 teaspoons oil
1 tablespoon oil, extra
2 medium onions, in thin strips
1 piece of fresh ginger from 4 cm, peeled and in very thin sheets
3 cloves of garlic, in very thin sheets
2 teaspoons sugar
4 spring onions, cut into chunks of 4 cm and then juliana
lemon and garlic sauce, to serve
Wash the fish well inside and out and dry it with paper napkins. Do 2 deep cuts in the thickest part of the fish on both sides. In a blender-shredder, or in a mortar, grind the peppercorns, chillies and fish sauce to form a uniform paste; lightly paint the fish with the pasta. Let it sit for 20 minutes.
Put a grill or griddle on the heat until very hot and lightly use with oil. Seal the fish during 8 minutes for each face or until the meat is easily separated when pricked with the fork. If you roast the fish in the gratin, make sure it's not too close to the fire so it doesn't burn.
While the fish is being roasted, heat the remaining oil in a frying pan and spread the onion until well browned. Add ginger, garlic v sugar and re-hath them for 3 minutes. Arrange the fish at a serving dish, put the onion with the ginger on top and finally spread the spring onion. Serve immediately with lemon sauce and shallots for dipping and garnished with lemon or lime wedges.
Recipes easy to https://recetasdecocinafaciles.NET /