The fragrance of seasoned fresh fish sizzling over charcoal is almost irresistible.

INGREDIENTS :
1 kg (2 lb) whole snapper, cleaned
2 tbsp freshly squeezed lime juice
1 tsp salt
1/2 tsp black pepper crushed
1 cup seafood spice paste
Oil to brush fish

PREPARATIONS :
With a sharp knife cut four slits about 2 cm (3/4 in) deep on both sides of the fish. This allows the seasoning to penetrate better and the fish to cook more evenly. Season outside with lime juice salt and pepper. Fill the inside of the fish with seafood spice paste. If possible, leave the fish to marinate for several hours to improve the flavor.
Brush outside of fish with a little seafood spice paste and oil, place on charcoal grill and cook over medium heat. Turne fish frequently and continue to brush with seafood spice paste and oil.
Serve with Sambal Tomat, Sambal Matah and white rice.