|Whole fish||4 Small|
|Red chiles||2 Small, seeded and finelychopped|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||2 Teaspoon|
|Chopped fresh coriander||1 1⁄2 Tablespoon|
|Lime juice||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1. Rinse fish under cold running water and pat dry with absorbent kitchen paper. Score flesh with a sharp knife to make 2-3 diagonal cuts along the body. Place in a shallow dish.
2. To make marinade, combine chilies, garlic, ginger, coriander, lime juice, oil and cumin in a small bowl. Season to taste with pepper. Pour over fish and rub well into the flesh. Cover and marinate for at least 2 hours, or preferably overnight in the refrigerator.
3. Remove fish from marinade and grill under a medium heat for 8-10 minutes. Baste frequently with marinade and turn halfway through cooking.