4 Scallions, cut into 4 cm
pieces, then finely shredded
Lemon and garlic dipping sauce
Wash the fish on the inside and outside.
Then pat dry with paper towels. Make 2 diagonal slashes on the thickest
part of the fish on both sides with a sharp knife. Place the chili,
peppercorns and fish sauce in a blender and process until a paste is
formed. Brush the paste lightly over the fish, cover and refrigerate for 20
minutes. Heat the barbeque 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. While the fish is cooking, heat the oil in a frying pan. Add the
onion and cook over medium heat, stirring until golden. Add the ginger, garlic and sugar and cook for 3 minutes. 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.