Grilled whole fish with spicy sour/sweet sauce

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Here is a fish for Good Friday recipe!

One of my favourite fishes is white snapper, which we feasted off in Myanmar. It is surprisingly good value here and the flesh is white and very sweet, if a little boney. Again easy to make, a quick marinade and then roast or grill in the oven or BBQ. He looks rather fierce here!

1 whole fish – snapper, sea bream, sea bass
2 shallots
1 inch galangal, peeled and chopped
1 inch turmeric peeled and chopped
2 garlic cloves, peeled and chopped
1 inch of ginger, peeled and chopped
1-2 tbsp tamarind pulp
1 bird’s eye chilli, chopped
pinch of salt.

First butterfly the fish, by cutting it down the top from the head to the tail (quite tricky in fact, better to ask your fish monger!). If this is too difficult, simply slice 3-4 gashes on either side of the fish.

Then place all the other ingredients in a bender and whizz them up.

Pour on to the fish, on both sides and in the cavity, and leave for over an hour.

Place the whole fish in a grill pan and place under a hot grill, in the oven (200C) or on the BBQ and cook for 10-20 minutes depending on the heat.

Serve with rice, stir fried veg and/or a salad.

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