Grilling the fish over an open charcoal fire produces the most delicious result.

Ingredients

1 small sea fish (snapper or other flat white fish)

1 clove garlic, chopped

2 tablespoons Javanese soy sauce or 2 tablespoons

Dark soy sauce mixed with 1 tablespoon palm or dark

brown sugar

1 tablespoon water

Butter for basting

3 hot red chilies, finely sliced

1tablespoon fresh lime juice, or to taste

Clean and scale the fish and make two or three slashes down the sides. Mix the garlic with 1 tablespoon of the soy sauce and the water. Marinate the fish in this mixture for about 1 hour.

Put the fish in a fish the grill, reserving the marinade. Grill the fish over low heat, basting with a little butter as it cooks to prevent it from drying out. Alternatively, grill the fish on a charcoal or gas grill or wrap it in greased aluminum foil and bake it in the oven for approximately 10 minutes per pound (500 g). You can cook this recipe in the microwave as well. Add 1 tablespoon lime juice to the marinade mixture, put the fish in a microwave dish and pour in the marinade. Scatter the sliced chilies over the top, cover and cook.

Combine the remaining soy sauce, the sliced chilies and the lime juice and spoon this mixture over the cooked fish before serving. Squeeze additional fresh lime juice on top before serving.