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.
Preparación
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
