Red mullet is ideal for this.
4 x 175 g (6 oz) red mullet, filleted
1 red chilli, very finely chopped
15 g (1/2 oz) fresh root ginger, very finely chopped
2 garlic cloves, very finely chopped
10 spring onions, finely chopped
100 ml (4 fl oz) mixed lemon and lime juice
100 ml (4 fl oz) olive oil
100 ml (4 fl oz) coconut milk
Place the mullet on a non-metallic plate. Combine all the other ingredients, sprinkle liberally waith salt, and put into the fridge for 2 - 3 hours until the fish has cooked in the marinade.
country : Madagascar
course : fish dish
source : Floyd on Africa / Keith Floyd