Charcoal grilled threadfin bream

Redefining Recipes for the Digital Age

Ingredients

Keep scales on the fish, wash the fish under running water, drain and then dry with kitchen paper
Pound lemongrass with back of knife to release the fragrance
Place lemongrass into the fish belly
Put salt on both sides of the fish & wrap with the parchment paper
Wrap the fish again with the aluminium foil
Place the wrapped fish into the fish rack
Put the racked fish onto the charcoal fire & turn over to the other side after 8 minutes.
Grill for another 7 minutes. It’s done in a total of 15 minutes.
Unwrap the foil
Unwrap the parchment paper
Remove the scale & serve