After about two minutes, he flipped it over.
He maintained a steady rhythm throughout the entire process, flipping it once every two minutes.
During this process, the fish skin slowly roasted to a tempting golden-yellow before his very eyes, while the marinade inside the fish's belly released a faint, clean citrus aroma under the high heat.
Lemongrass and grilled fish are a perfect match, a pairing used extensively in Southeast Asia. It eliminates the fishy smell while imparting a unique, fresh fragrance to the meat.
You really don't need any extra seasonings. For fresh fish, simple sea salt is delicious enough.
The allspice was just a substitute for black pepper to add a bit of spicy heat. The wild garlic leaves took the place of garlic, and the unique cilantro's natural citrus aroma happened to overlap with the lemongrass, leaving only the distinct fragrance of the cilantro itself.
