Whole Grilled Fish, Sour and Spicy
Source: Far Eastern Cookery by Madhur Jaffrey
Servings 2-3

500g (1 lb 2 oz) fish (such as small salmon, trout, salmon trout, bass, sole or turbot), scaled and cleaned
1/2 tsp salt
3 tbsp lime or lemon juice
1cm (1/2-inch) cube fresh or 3 slices dried galangal
1 stick fresh or 1 tbsp dried sliced lemongrass
2-3 dried hot red chillies
50g (2 oz) shallots or onions
90g (3 1/2 oz) red pepper
1cm (1/2-inch) cube fresh ginger
3 cloves garlic
1/4 tsp ground turmeric
200ml (7 fl oz) coconut milk
about 2 tbsp vegetable oil
lime wedges, to serve

Cut three or four deep slightly diagonal slits across both sides of the fish. Rub 1/2 tsp of the salt and 1 tbsp of the lime juice over the entire fish, working the mixture well into the slits and the stomach cavity. Set aside for 20-30 minutes.

Meanwhile, if you are using dried galangal and dried lemongrass, put these into a cup with 4 tbsp water.

Crumble the dried red chillies into the water as well. Set aside for 20-30 minutes.

If you are using fresh galangal, peel and coarsley chop it. If you are using fresh lemongrass, cut off about 0.5cm (1/4-inch) of the bulbous bottom to open it up like a brush.

Peel the shallots and chop them coarsely. Coarsely dice the red pepper, discarding all the seeds. Peel the ginger and garlic and chop them coarsely.

Put the soaked spices and their soaking liquid, the shallots, red pepper, ginger, garlic, turmeric and the remaining 2 tbsp lime juice and 1/4 tsp salt into an eclectic blender. If you are using fresh galangal add it too. Blend until smooth.

Preheat an outdoor charcoal grill or an indoor kitchen grill.

Put the spice paste into a wide shallow dish large enough to hold the fish. Stir the coconut milk, add it to the paste and stir to mix.

Put the fish into the dish. Spoon some marinade over it, making sure that it penetrates all the slits and cavities. Set aside for 10 minutes, turning the fish over a few times during this period.

Brush the grill rack lightly with oil to help prevent the fish from sticking. Remove the fish from the marinade and place it on the rack about 13-15cm (5 to 6 inches) from the heat source.

Baste the fish frequently and generously with the marinade using the lemongrass brush, if you have it. Turn the fish every 5 minutes or so if you can.

Cook for about 20-30 minutes or until the fish has cooked through. It should be nicely browned on the outside but still soft and tender inside. Do not baste during the last 5 minutes so that the spices can form a nice crust.

Serve with lime wedges.