Prepare:
1 tilapia fish (also known as Nile Perch) Can use any other gentle tasting fish as substitute.
1/2 cup rock salt
1/3 cup wheat flour
1 group lemongrass
2 pandanus leaves
Sauce:
2 tbsp. minced garlic
2 tbsp. minced chili pepper
1/2 tsp. sugar
2 tbsp. lemon juice
2 tbsp. fish sauce
1 tbsp. hot water
1 tsp. minced coriander root
Cooking Instructions:
1. Clean the fish very well. Open its stomach, throw away the inside parts and clean.
2. Crush the lemongrass and pandanus leaves. Fold and tuck it inside the stomach.
3. Mix wheat flour and salt together. Add 3 tbsp. water.
4. Cover all over the fish with the mixed.
5. Grill it. You should check it often because cooking time is vary, depending the heat you make.
6. If the meat still clear, the fish is not ready yet. The meat should be totally white but make sure the meat is still soft. When you over cook it the meat will be hard and it doesn't taste sweet at all.
7. Mix the sauce ingredients altogether. Add more or less spice as you like. Then, dress it with mint or coriander leaves.
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