- 4 fresh small salmon or Snapper
- 3 tablespoons peeled and finely grated fresh ginger
- 2 fresh red chiles, mashed into a pulp
- 1 teaspoon salt
- 1-1/2 cups vegetable oil
1 Scale and clean all the , remove the gills, and cut off the fins and the tails. Lay the flat on a chopping board, and make 2 deep but short diagonal cuts in each side, leaving 1/2 inch between the 2 cuts.
4 Serve hot.