Instructions

Preparing the fish & marinade:

1. Make sure to clean out the fish and was thoroughly then make some slits on the fish for garlic cloves.


2. Cut out 2 cm of ginger to be used for the marinade. Finely chop the coriander/cilantro leaves.


3. Toss the coriander/cilantro leaves, ginger and green chilli in a mortar and pestle. Make a coarse paste.


4. In another bowl, combine the paste with ground turmeric and cumin, black pepper, red chilli powder, oil, and lemon juice. Season with salt.


5. Place lemon slices inside the fish and garlic cloves in the slits of the fish.


6. Marinate the fish in the mixed paste then cover and refrigerate overnight for the best taste or at least for two hours.

Cooking:

1. Preheat the grill when the marinated fish is ready.


2. Place the fish on the grill and cook for 20 minutes.


3. When one side is done, flip over to cook the other side. Don’t grill the fish on high flame else the outer coating will burn before the centre is cooked through.


4. In between flipping, keep applying thin coats of olive oil to keep the marination intact.


5. Once the fish is cooked well. Strain it on some paper towels.

Decoration:

1. Take a plate and decorate with lettuce, sliced radish, tomatoes, sliced carrots, some green and red chillies, and spring onion.


2. Place the grilled fish in the middle and serve it.