Chilli Bream

Photo: flickr user avlxyz

Ingredients

2 bream, or similar fish, around 600 g, de-headed and gutted

10 spring onions, sliced lenthways

4 tomatoes, blanched, skinned and finely chopped

3 teaspoons tomato puree

1 lrg red chilli, seeded and sliced lengthways

60 grams root ginger, peeled and finely chopped

4 tablespoons fresh coriander, finely chopped

2 tablespoons chives, finely chopped

3 tablespoons soy sauce

2 lemons, quartered

tsp salt and freshly ground black pepper, mixed

3 tablespoons groundnut oil

3 teaspoons mint, finely chopped

Preparation

Mix chives and coriander together. Rub salt and pepper inside fish, and pack each with the herb mix. Squeeze the juice of two lemon quarters into each cavity. Barbecue the fish over hot coals for about 7 minutes on each side.

Set fish aside, and keep it hot until serving.

Chad is noted for its freshwater fishing industry, and the waters of both its large lake and broad rivers are prolific. Among the fish caught here are Nile perch and pike, large carp, tilapia, bass and bream. In this recipe, the fish is not scaled, as the scales protect the tender, delicate flesh from burning in the fierce heat of the barbecue.

Serves 4.