Ingredients

1 frozen whole milk fish

1/ 3 cup oyster sauce

1 1/ 2 tablespoons sea salt

2 tablespoons soy sauce

1/ 2 teaspoon sugar

1 pc fresh lemon grass, smashed on sides

Method

Wash the refrigerated fish with cold water and then scale it by holding the cleaver at 30 degree angle. Make about a 3-inch incision at the stomach area of the fish and near the bottom edge. Now, remove the guts and discard leaving behind the head and fin intact. Wash thoroughly to remove the extra things.

Now, make 3 gashes with knife on each side of the fish and sprinkle sea salt. Leave it for 10 minutes.

Place the fish on a large sized heavy-duty aluminium foil. Then, pour over the oyster sauce, sugar and soy sauce. Now, wrap and crimp the edges of the foil on top to seal it.

Grill the fish over hot coals for 50 minutes or bake it in a 350-degree oven for about 40 minutes until the flesh seems white when flaked by a fork.

Leave the grilled fish for 10 minutes and serve it in the foil on a large platter decorated with red and green lettuce or kale.

Serve with Thai jasmine rice.