1 whole fresh fish ( I used Branzino. In the US you can find this in WholeFoods or any fresh fish market. Make sure the fish is as fresh as you can get. Never use frozen fish)
1 big lunch of lemon grass crush lightly and/or cilantro
2-5 crush garlic and/ginger
1 big lemon sliced
Salt to taste
2 tsp masala paste ( Thai red curry paste )
2 Tbsp olive oil
Method:
Scale & Wash the fish thoroughly ( I use turmeric in the water to get Smells off). Put big slashes on the skin to get the masala in. First rub salt inside the belly and outside on the skin. Rub the masala paste through the slashes and in the belly. Stuff belly with garlic-ginger, cilantro and/or lemon grass. Put lemon slices in the slashes. Drizzle olive oil generously. MarinAte in fridge for 30 min to an hour. Grill in oven or BBQ. Ready when flesh is white and opaque. Do not overcook. Serve with rice or roast potatoes.