Christine Manfield

Grilled spicy fish

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Stir
Stir

By Christine Manfield

Published 2001

  • About

Ingredients

  • 1 X 1.5 kg/3 lb whole fish, scaled and gutted
  • 20 ml/¾

Method

  1. With a sharp knife, cut a few diagonal slits about 2.5 cm/1 in deep into both sides of fish. (This ensures even cooking time and maximum penetration of spice paste during cooking.)