Rinse the gutted and scaled fish, pat dry and make 3 diagonal cuts down to the bone on each side.

Ingredients

• 464 gFish, tilapia, raw
• 250 gOnions, raw
• 20 gGarlic, raw
• 25 gGinger root, raw
• 15 gPeppers, hot chili, red, raw
• 40 gLemon juice, raw
• 30 gOil, peanut, salad or cooking
• 8 gSalt, table
• 1 gSpices, pepper, black
• 200 gTomatoes, red, ripe, raw, year round average

Method

1. Rinse the gutted and scaled fish, pat dry and make 3 diagonal cuts down to the bone on each side.
2. Blend 100 g onion, garlic, ginger, 10 g chilli, 20 g lemon juice, 20 g oil, 6 g salt and pepper into a coarse paste.
3. Rub the paste over the fish, into the cuts and into the belly cavity.
4. Cover the fish and marinate in the refrigerator for 30 minutes.
5. Grill the fish on a hot grill or under the oven grill at about 220 °C for 10 minutes per side until the flesh comes away easily from the bone.
6. Meanwhile slice 150 g onion into thin rings, dice the tomatoes and finely chop 5 g chilli, then mix with 20 g lemon juice, 10 g oil and 2 g salt.
7. Split each fish along the backbone into two halves, spoon over the onion sauce and serve four portions; set the head and bones aside.