(FISH) Grilled chilli garlic pomfret topped with red chilli-cilantro butter

Buy fresh white pomfret fish from the market,not too big in size.

- Make sure the fins are cut and stomach is cleaned up.
- Leave the fish whole and make two slits on either side with a knife.

Ingredients we need for the marinade: Measurement is for a single Pomphret fish.

- 2 tbs chinese garlic chili paste.
- Half tsp chopped fresh ginger.
- 2 tbs light soya sauce.
- 1 tsp brown sugar.
- 1 tsp sesame oil.
- 1 tsp rice wine vinegar.
- 1 tsp cornflour.

Put all the above ingredients together and marinate the fish with the paste. Allow it to marinate for an hour or two. In the meantime, make the compound butter as follows:

The ingredients for the red chili cilantro compound butter:

- Half stick or 4 tbs unsalted butter at room temperature.
- Half cup chopped fresh cilantro leaves.
- Salt to taste.
- 1 tsp good paprika powder
- 1 tsp ginger-garlic paste.
- 1 chopped green chili.
- 1 tsp sugar or honey.
- Juice of one green lime.

Put the ingredients together and mixed butter in a cling wrap (see the picture accompanying this post) and roll it up, tightly securing the both ends by tying up. Put it in the freezer until you are ready to use it.

To grill the fish:

- Take a Grilling Pan and layer the fish.
- Spray oil on either side of the fish and keep it under a hot broiler or on a grill for few minutes until the fish looks crispy and brown.
- Turn it over and do the same on the other side.

Serve it hot topped with a slice of that compound butter we have made earlier, along with some salad.