Whole chilli and lemon­grass sea bream

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In Phu Quoc and coastal re­gions of Viet­nam, huge tanks of live fish and shell­fish are a com­mon sight in mar­kets. Cus­tomers barter for what they want, choose a mari­nade and dip­ping sauce, and it all gets cooked on a huge char­coal grill in min­utes. sea bream 2 whole (700g each), cleaned lemon­grass 8 stalks, halved length­ways MARI­NADE red chill­ies 6 (3 de­seeded), chopped shal­lots 3, chopped gar­lic 8 cloves, crushed gin­ger 2 thumb-sized pieces, grated limes 4, zested and juiced lemon­grass 2 stalks, finely chopped fish sauce 4 tbsp brown sugar 4 tbsp soy sauce 4 tbsp

Put the mari­nade in­gre­di­ents in a food pro­ces­sor and whizz to a smooth paste. Put the sea breams in a large bowl or roast­ing tray and pour over the mari­nade, mak­ing sure they are well cov­ered, both in­side and out. Leave to mar­i­nate in the fridge for 1-2 hours. When you’re ready to cook, heat the bar­be­cue to medium-high (or for oven cook­ing, see cook’s notes). Tear 2 sheets of foil big enough to en­close a whole fish and lay them slightly over­lap­ping. Lay 8 lemon­grass halves in the cen­tre, put a fish on top with half the mari­nade from the dish and sea­son well. Bring each side of the foil up, scrunch­ing to­gether to make a tight seal. Re­peat with the other sea bream. Cook di­rectly on the coals for 25-30 min­utes with the lid down un­til cooked through. PER SERV­ING 300 KCALS FAT 5.3G SATURATES 0G CARBS 27.8G SUG­ARS 23.5G FI­BRE 1.1G PRO­TEIN 34.6G SALT 5.5G

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