Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- SERVES 2-4
- 4-6 fillets fresh fish, such as snapper, cod, salmon, etc...
- garnish: handful of fresh coriander and wedges of fresh lime
- 4 Tbsp. soy sauce
- 3 Tbsp. oyster sauce (I used Golden Dragon brand)
- 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
- 2 Tbsp. loosely packed brown sugar
- 4-5 cloves garlic, minced
- 1 Tbsp. lime juice
- 1/8 tsp. to 1/3 tsp. cayenne pepper OR dried crushed chili (chili flakes), or more to taste
- Stir all marinade/sauce ingredients together until sugar dissolves. Place fish fillets in a flat-bottomed bowl and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest of the sauce for later.)
- Allow fish is marinate for at least 10 minutes while you warm up the grill, or up to 24 hours in advance (just cover and place in the refrigerator until ready to cook).
- Lightly brush the grill with a little cooking oil, then grill the fish for 5-10 minutes per side, or until the fish flakes easily and the inner flesh is no longer translucent.
- Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it. Note that this sauce is very strong-tasting, so you only need a little bit at a time. 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. ENJOY!
Fillet Grilling Tip: If your fillets are very thin, you may want to use a "fish cage" which makes turning easier. Another method is to spread tin foil or banana leaves over the barbecue - again, oil the surface where the fish will be cooking to make turning easier. For more on grilling with banana leaves, see: How to Cook with Banana Leaf.