Charcoal-Grilled Fish

Ingredients:
1 good-sized fish, such as trout or carp, gutted and rinsed, head removed if you like
8 oz. mung bean sprouts
1 bunch fresh basil, cilantro and mint, stalks removed and leaves chopped
1 lettuce, broken into leaves
2 tbsp roasted unsalted peanuts, finely chopped
SAUCE:


3 garlic cloves, chopped
2 red Thai chilies, seeded and chopped
1 oz fresh ginger, peeled and chopped
1 tbsp palm sugar
3 tbsp fish sauce
juice of 1 lime
juice of 1 coconut (coconut water)

Method:
1) Using a mortar and pestle, grind the garlic, chilies and ginger with sugar to form a paste. Add fish sauce, lime juice and coconut juice and blend well. Pour into a serving bowl and set aside.
2) Prepare the barbecue. Place the fish over the charcoal and grill for 2-3 minutes each side until cooked right through. Alternatively, use a conventional grill or broiler.
3) Lay out the beansprouts, herbs and lettuce leaves on a large plate and place the peanuts in a bowl. Serve while hot and allow each person to choose what to put on leaves.