Angry Fish Recipe

Clean and score

Rinse the whole fish under cold water and pat dry with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each side of the fish to help the marinade penetrate (about 1/2 inch deep).

Season

Season the cavities and both sides of each fish with 1 tbs kosher salt and 1 tsp black pepper (split between the two fish). Place fish on a tray.

Mix minced garlic, grated ginger, 3 tbs neutral oil and 2 tbs lime juice. Rub this mixture into the slashes, on the skin, and inside the cavity of each fish. Let rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Combine fermented chilis

In a small bowl combine 3 tbs chopped fermented red chilis, 4 tbs fermented chili-garlic sauce, 1 tbs rice vinegar, 1 tbs light soy sauce and 1 tsp honey. Whisk until smooth. Taste and adjust: add a pinch of salt if needed, or another 1/2 tsp honey if you want more balance.

If you prefer a looser sauce for brushing, stir in 1 tsp warm water or 1/2 tbs neutral oil to reach desired consistency.

Make mustard frill

In a bowl combine 2 tbs Dijon and 1 tbs whole-grain mustard with 1 tsp sesame oil. Stir in half of the chopped cilantro and half the sliced scallions. This will be the mustard frill to spoon over the grilled fish.

Reserve remaining cilantro, basil/mint and scallions for garnish. Cut lime into wedges for serving.

Heat and oil the grill

Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). Brush the grates with vegetable oil to prevent sticking.

Brush fish and place on grill

Brush both sides of each fish with remaining neutral oil (about 1 tbs per fish). Place whole fish skin-side down on the hot grill. Close the lid and cook 6–8 minutes without moving, until the skin is crisp and grill marks form.

Flip and baste

Carefully flip the fish using two spatulas or tongs. Immediately brush the exposed side with the fermented chili-garlic sauce. Close the lid and grill 5–7 more minutes, basting once more with sauce, until the thickest part of the fish registers 135–140°F (57–60°C) and the flesh flakes easily.

If the skin risks burning before the fish cooks through, move the fish to a cooler part of the grill or lower the heat and continue cooking gently.

Rest and dress

Transfer the grilled fish to a platter and let rest 3–4 minutes. Spoon the mustard frill generously over the top of each fish and scatter remaining cilantro, basil/mint and scallions over the fish.

Drizzle a little extra fermented chili-garlic sauce alongside for those who want more heat, and finish with a squeeze of lime wedges. Serve immediately.