Char on grilled pineapple with Asian paste

  • Ingredients

    Asia Paste:

    40g fresh coriander
    20g black peppercorns
    1 red chili pepper
    3 small chili peppers
    10 sticks of lemongrass / 100g
    50g ginger
    120g sea salt
    120g brown sugar
    120ml soy sauce
    100ml oyster sauce
    3 tbsp honey

    Mix everything in a blender to a paste. Paste can also be frozen.

  • Preparation

    Cut the pineapple into slices. Grill at 200C on the grill for 3 minutes on one side, then turn.

    Brush the char fillet with the Asian paste on the flesh side.

    Place the char fillet with the skin side on the pineapple slice and cook for a further 3 minutes. If the fish fillet is thicker, cook for a few minutes longer

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