The secret to this Thai grilled fish is in the mix of spices, and an unbelievably tasty sauce, but it’s a cinch to make, too
Thai Spice Grilled Fish
2pc(600g) River perch
24g Dry spring onion
20g Turmeric fresh
4g Turmeric powder
Heat oven to 180’C
Chop the lemongrass and garlic, add the spring onion, turmeric, garlic, salt, chicken powder, turmeric powder - mix into a paste.
Scale and wash fish well, pat it dry.
Coat the spice rub onto the top of the fish, roast in a hot oven on a non-stick tray, or panfry in a non- stick fry pan.
90 g Green chilli
9 g Coriander
9 g Garlic
9 g Sweet garlic
45 g Sugar
15 g Fish sauce
Blend all dipping sauce ingredients in a food processor or with a mortar and pestle.
Serve fish with dipping sauce on the side.