BBQ grilled fish with homemade chilli and lime dip

Ingredients

• 2 whole sea bass, or other firm-fleshed whole fish, cleaned
• 1 bunch of dill, parsley, thyme or oregano (or a mix)
• 1/2 lemon
• 1 tbsp of extra virgin olive oil
• 1 tsp coarse sea salt
• 4 shallots, diced
• 1 bulb of garlic, diced
• 6 bird's eye chillies, diced
• 2 red chillies, diced
• 4 1/2 limes, or calamansi
• 2 tsp brown sugar
• salt, to taste

Instructions

1. 1

   Light the charcoal barbecue 45 minutes before you plan to cook

2. 2

   Clean the fish thoroughly and pat exterior dry with a kitchen towel. Squeeze lemon juice in the stomach area and stuff the fish with fresh herbs. You can use a skewer to seal the herbs in

3. 3

   Mix the sea salt and olive oil and rub over the exterior of the fish. Place the fish in the BBQ fish basket

4. 4

   Grill for 10 - 12 minutes (5-6 minutes each side), or until a skewer inserted in the thickest part goes all the way through

5. 5

   While the fish is cooking, make the dip. Add the shallots, garlic and chillies to a pestle and mortar and grind and pound until you get a paste

6. 6

   Squeeze the lime or calamansi juice into a bowl, add the brown sugar and mix until the sugar is dissolved. Combine the lime and sugar to the chilli mix until well combined. Alternatively, place all of the ingredients to a blender and blitz to form a smooth paste. Season with salt to taste and serve with the fish