Gilthead Sea Bream With Scallions and Ginger

wtorek, 18 lutego 2014

1 Make dipping sauce first. Mix all ingredients and set aside.
2 Preheat oven for broiling (480 F, 250 C).
3 For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
4 Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
5 Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
6 Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
7 Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
8 Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
9 While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
10 Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
11 Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.

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