3 fresh red chillies, stalks removed and finely chopped
3 garlic cloves, finely chopped
120ml lemon juice
120ml fish sauce
90g brown sugar
Method
Preheat the oven to 200C/180C F/Gas 6. Put all the sauce ingredients in a bowl, mix to combine and set aside to pickle.
Put the fish, skin-side up, in a high-sided baking dish, top with the ginger and bake for 25 minutes. Remove the dish from the oven, pour most of the sauce over, covering the whole of the fish, and bake for a further 5 minutes.
Serve the fish whole on a platter or in the baking dish, topped with the coriander, with the remaining sauce on the side.
RECIPES AND PHOTOGRAPHS TAKEN FROM ROTI KING BY SUGEN GOPAL, PHOTOGRAPHY BY SAM FOLAN (QUADRILLE, £18.99).
