Chopped Chili Grilled Fish Recipe

Ingredients:

• 6g green tea bbq seasonings
• 1 whole fish (such as tilapia, bass, or snapper), cleaned and gutted
• 2 tablespoons vegetable oil
• 3 tablespoons chopped chili peppers (preferably fresh red chili peppers)
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon spring onions, chopped (for garnish)
• 1 tablespoon cilantro, chopped (for garnish)
• Salt and freshly ground black pepper to taste
• Lemon slices (optional, for garnish)

Instructions:

Prepare the Fish:

• Start by cleaning and gutting the fish, making sure to remove any scales. Rinse the fish under cold water and pat it dry with paper towels.
• Make two to three shallow diagonal cuts on each side of the fish. This helps the marinade to penetrate and allows for even cooking.

Make the Chopped Chili Marinade:

• In a small bowl, mix together the chopped chili peppers, minced garlic, and ginger.
• Add the soy sauce, oyster sauce, rice vinegar, sugar, and sesame oil to the mixture. Stir well to combine, ensuring that the sugar dissolves completely.
• Season the marinade with salt and freshly ground black pepper to taste.

Marinate the Fish:

• Place the prepared fish into a shallow dish or a resealable plastic bag.
• Pour the chopped chili marinade over the fish, making sure it’s well coated inside the cuts and on the surface.
• Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate for up to 2 hours.

Preheat the Grill:

• Preheat your grill to medium-high heat (about 400°F/200°C). If you’re using a grill pan, lightly oil it to prevent sticking.

Grill the Fish:

• Once the grill is ready, carefully place the marinated fish onto the grill or grill pan.
• Grill the fish for about 5-7 minutes per side, depending on the thickness of the fish. The fish is done when the flesh is opaque and easily flakes with a fork.
• Be gentle when flipping the fish to avoid breaking the delicate flesh. Use a spatula or grill tongs to carefully turn the fish over.

Prepare the Garnishes:

• While the fish is grilling, chop the spring onions and cilantro. Set aside.
• Optional: Slice a lemon for garnishing when serving.

Serve the Fish:

• Once the fish is cooked, carefully remove it from the grill and place it onto a serving platter.
• Pour any leftover marinade from the grill pan over the fish to add extra flavor.
• Garnish with chopped spring onions, cilantro, and optional lemon slices for a fresh, zesty touch.

Optional Variations:

• Spicy Level: Adjust the chopped chili amount according to your spice preference. You can add more fresh chilies for an extra fiery kick or reduce the amount for a milder flavor.
• Vegetarian Option: Use tofu or portobello mushrooms as an alternative to fish for a vegetarian version of this dish.
• Add Vegetables: For a complete meal, serve the grilled fish with a side of grilled or sautéed vegetables like bell peppers, zucchini, or asparagus.

Serving Suggestions:

• This Chopped Chili Grilled Fish pairs perfectly with steamed white rice or a side of crispy fried noodles.
• For a more refreshing meal, you can serve the fish alongside a light cucumber and tomato salad, dressed in olive oil and vinegar.
• Enjoy your Chopped Chili Grilled Fish, a flavorful, spicy dish with a smoky grilled taste and a tangy, savory chili marinade. Perfect for a summertime barbecue or a flavorful dinner, this recipe is sure to impress your guests with its vibrant flavors and tender fish. It’s a simple yet sensational way to elevate your grilling game!