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Guinean grilled fish

Name: Guinean grilled fish
Total time: 100 min
Yield: 4 servings
Ingredients: 1 whole fish (~800 g) or 4 fillets White fish fillet; 1 Lemon; 3 cloves Garlic; 1 Chili pepper; 1 piece Ginger; 2 tbsp Neutral oil; 1 tsp Salt; 1 pinch Pepper

Preparation time: 1 h 40
Servings: 4 servings

Ingredients

4 servings

White fish fillet — to buy1 whole fish (~800 g) or 4 fillets
Lemon — to buy1
Garlic — to buy3 cloves
Chili pepper — to buy1
Ginger — to buy1 piece
Neutral oil — to buy2 tbsp
Salt — to buy1 tsp
Pepper — to buy1 pinch

Preparation

Gut and scale the fish if needed, rinse and pat dry, then score the skin with 3 diagonal cuts on each side so the marinade soaks in well.
Blend the garlic, peeled ginger, chili, and lemon juice with the oil, salt, and pepper into a marinade paste.
Coat the fish with this marinade, including inside the cuts and the cavity, cover, and marinate for 1 hour in the fridge.
Heat a grill or barbecue to medium-high heat.
Grill the fish for 8 to 10 minutes per side depending on its size, turning gently only once, until the skin is well marked and crisp.
Check doneness by parting the flesh near the backbone: it should be opaque and flake easily.
Serve immediately with rice or foutou and a chili sauce on the side.