You will need
    • For recipe No. 1.
    • 2 fish (400-500 g each)
    • 1 pod of pepper of Chile
    • 1 small root of ginger
    • 1 teaspoon cumin
    • 1 teaspoon vegetable oil
    • salt
    • For recipe No. 2.
    • 800 g salmon fillet with skin
    • 2 pods green chilli
    • juice of 1 lemon
    • 2 tablespoons soy sauce
    • 1 teaspoon grated ginger
    • a handful of Basil leaves
For roasting on the grill is best suited fat and not very bony fish. Of course, you can use any fish, but it can affect the taste of the finished dish not for the better.
On the grill you can cook fish whole, and you can fry the fillet or steak of fish.
Try to prepare different options, and then decide – what is more to your liking.
Fish on the grill.
Take two small fish (trout, Dorado, mackerel or other fish), wash, clean and gut them. The head is not cut off. Blot the fish with paper towel and air dry.
Make a marinade. For this chili, remove seeds and finely chop it. Peel the ginger root (now it can be bought in any major supermarket) and RUB it on the grate. Mix the chopped chili, grated ginger, vegetable oil, cumin and salt.
Make a few deep slashes on each side of the fish, brush it with the marinade, place in a bowl with a lid and refrigerate for one hour (you can leave overnight).
Fry the marinated fish need in a well heated pan-grill or on the grill for 7-8 minutes on each side.
Salmon fillet on the grill.
Fillet of salmon or other fatty fish cut into long pieces (8-10 cm).
Mix grated ginger with finely chopped chilli, add the lemon juice, soy sauce and chopped Basil. RUB this mixture of fish and leave for 20-30 minutes (can be longer).
Then the fish pieces fold in half and stick a thin wooden skewer or toothpick.
Fry on well-heated grill 5-8 minutes on each side.