(Serves 2 -5)


5 Yellow Tailed Scad, 3 lemons (thinly sliced), 10 stalks of coriander, pinch of salt and pepper.

Extra sauce – 8 stalks mint, 8 stalks coriander, salt, pepper, 2 green onions, 4 stalks basil, 3 tbsp olive oil, 1 tsp lemon juice, 1 pinch salt, 1 pinch pepper


Gut, scale and rinse all the Scad.

Put 3 slices of lemon and 2 stalks of cilantro into the fish belly.

Grill the fish on the wire rack of a barbecue.

Finely chop then mix the extra sauce ingredients (mint, coriander, green onions, basil, olive oil and lemon juice). Serve in a seperate bowl or in 1/2 a grilled capsicum. Add a pinch of salt and pepper to taste.

Delicious served with grilled tomato, onion and capsicum.

(Source: by Nha Co Hai Nguoi)