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1
Make dipping sauce first. Mix all ingredients and set aside.
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2
Preheat oven for broiling (480 F, 250 C).
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3
For the marinade crush pepper corns in mortar and add chili pepper, salt and fish sauce. Crush and mash until well combined.
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4
Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part.
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5
Smear the marinade onto the fish on both sides and into the cavity. Set aside for 30 minutes.
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6
Meanwhile cut scallions first into 1 inch long pieces and then into very fine stripes. Do the same with ginger and chili pepper. Cut garlic into very fine slices.
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7
Oil a grilling pan with sunflower oil and put fish on it. Put fish into the oven and broil for about 8 minutes on each side.
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8
Watch carefully and brush from time to time with oil. For broiling you should need about 1 tablespoon of oil.
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9
While fish is broiling heat the remaining tablespoon oil in samll pan over medium hight heat. Add scallions and cook for about 1 to 2 minutes.
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10
Add ginger, garlic, red chili pepper and sugra and cook for another 3 to 5 minutes. Stir frequently. Remove from heat and keep warm.
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11
Take fish out of the oven and serve with scallions and ginger on top of it. Serve the dipping sauce in a seperate small bowl.
