Ingredients

• 1 garlic clove
• peeled and chopped
• 1 red bird's-eye chilli
• finely chopped
• 50g/2oz fresh ginger
• peeled
• roughly chopped
• 2-4 sprigs fresh dill
• chopped
• 1 tbsp sugar
• 4 tbsp lemon juice
• 2 tbsp fish sauce
• 1-2 stalks lemongrass
• lightly crushed
• 1 whole seabass
• de-scaled
• cleaned
• 10 rice spring roll wrappers
• 100g/3oz rice vermicelli
• cooked according to the packet instructions
• 200g/6oz carrots
• shredded
• ½ pineapple
• peel and core removed
• cut into thin matchsticks
• 1 cucumber
• seeds removed
• cut into thin matchsticks
• 1 courgette
• cut into thin matchsticks
• 1 bunch fresh dill
• torn into small sprigs
• 250g/8oz fresh pineapple
• crushed or blended to a rough purée
• 2 tbsp fish sauce
• 1 tbsp lemon juice
• 1 red bird's-eye chilli
• finely chopped

Directions

• Light a charcoal barbecue
• or preheat a grill to high.
• For the marinade
• combine the garlic
• chilli
• ginger
• dill
• sugar and lemon juice with four tablespoons of water. Add the fish sauce
• to taste.
• Make three slits through the skin of the fish on either side. Pour a few teaspoons of marinade inside the fish and tuck in the lemongrass stalks
• then rub the remainder of the marinade all over the skin. Allow to marinate for 20-30 minutes.
• Grill the fish over medium-hot coals or under a hot grill for ten minutes either side
• or until thoroughly cooked. Set aside to cool.
• For the dipping sauce
• combine the pineapple
• fish sauce
• lemon juice and four tablespoons water. Add chilli to taste. Set aside.
• For the summer rolls
• lay the rice paper sheet on a chopping board. Put a bowl of cold water next to it and with wet fingers
• pat the rice paper sheet wet until pliable. They should be moist but not too wet as they will tear.
• Place a pinch of cooked noodles on the centre of the rice paper. Cut about a tablespoon of flesh from the seabass
• removing any bones with your fingers
• and place onto the rice paper with the noodles.
• Fold the rice paper over once. Place a pinch of shredded carrot next to the fish and noodle parcel. Then add one or two pieces of cucumber
• courgette
• pineapple
• and dill. Fold the sides of the rice paper in and roll up the fish and vegetables. Repeat until all the spring roll wrappers are used up.
• Serve with the dipping sauce.