Whole fish, fried in plenty of oil, are popular throughout Thailand. Here is my lighter version.

Ingredients

Fish

• 500 grams firm fish fillets (lemon fish is great here)
• salt and pepper to season
• oil for brushing and grilling

Chilli and Basil Salsa

• ½ onion, peeled and finely chopped
• 1 tsp minced fresh garlic
• 2 long red chillies, deseeded and sliced
• 2 long green chillies, deseeded and sliced
• 2 tblsp oil
• 2 tomatoes, blanched and diced
• ½ cup torn basil leaves
• ¼ cup torn coriander leaves
• ½ tblsp each soy sauce and fish sauce
• 1 tblsp grated palm sugar or use brown

Method

1. Cut the fish into 3cm pieces. Season well with salt and pepper and thread onto skewers.
2. Heat the barbeque and when hot brush the fish with a little oil and barbeque over a moderately hot heat until well browned and just cooked.
3. Serve with the Chilli and Basil Salsa.

Chilli and Basil Salsa

1. Cook the onion, garlic and chillies in the oil for 1 minute or until fragrant. Cool.
2. Toss together with the tomatoes, basil leaves, coriander, fish and soy sauces and palm or brown sugar.