👨‍🍳 作り方

1. 1

   Prepare the Gindungo Sauce: In a blender or food processor, combine bird's eye chilies, garlic, onion, vinegar, vegetable oil, and salt. Blend until smooth.

   💡 プロのコツ: Start with fewer chilies and add more if you prefer it spicier.
2. 2

   Score the fish on both sides with a few diagonal cuts. This helps the marinade penetrate and cook evenly.

   💡 プロのコツ: Be careful not to cut too deep, just through the skin and flesh.
3. 3

   In a small bowl, mix lemon juice, minced garlic, olive oil, salt, and pepper. Rub this mixture all over the fish, inside and out, and into the scores.

4. 4

   Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

   💡 プロのコツ: Ensure the grill is hot before placing the fish on it.
5. 5

   Place the marinated fish on the hot grill. Grill for about 6-8 minutes per side, depending on the thickness of the fish, until cooked through and flaky.

   ⏱️ 12-16 minutes

   💡 プロのコツ: Avoid moving the fish too much while grilling to prevent it from breaking apart.
6. 6

   Serve the grilled fish immediately, with the Gindungo sauce offered on the side for drizzling or dipping.

   💡 プロのコツ: This dish is excellent served with boiled or fried plantains, or a simple side salad.