Preparation time: 25 mins
Cooking time: 10 mins
- 4 to 6 fish (fresh fillet, such as snapper, cod, salmon)
- Garnish: lime wedges (fresh or lemon)
For the Marinade/Sauce
- For the Marinade/Sauce
- 4 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 2 tablespoons sugar (brown loosely packed)
- 4 to 5 garlic cloves (minced)
- 1 tablespoon lime juice
- 1 chilli (red minced, or 1/8 teaspoon to 1/3 teaspoon cayenne pepper or dried crushed chilli (chilli flakes, to taste)
- Stir all marinade/sauce ingredients together until sugar dissolves.
- Place fish fillets in a flat-bottomed dish and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest for later.)
- Allow fish to marinate for at least 10 minutes while you warm up the grill. It's best to make the grill hot not blazing, or it will burn the tender flesh of the fish. You should hear a nice sizzle when you place fish on the grill.
- Lightly brush the grill with a little cooking oil, then grill the fish for 5 to 8 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent. Avoid turning fish too soon.
- Once you place it on the grill, allow it to sear undisturbed for at least 2 minutes.
- Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it.
- If you find it too strong, you can dilute it slightly with a splash of white wine or sherry and some fresh lime juice. If you find it too sour, add a little more sugar.