Grilled Fish Salad with Roasted Tomato Salsa

Roast the tomatoes over an open stove, burner, or wood fire until the skin is charred. Remove the skins and deseed.

Finely chop the tomatoes and add all the solid ingredients in a mixing bowl. Pour in the lime juice, add 2 tablespoons of Sprig Roasted Chilli Oil and mix well.

Wood Fire Grilled Fish Salad : Cut the fish into equal chunks for skewering.

In a small bowl, whisk together refined oil, garlic and ginger paste, salt and black pepper. Marinate the fish and let it rest for around 30 minutes

After 30 minutes, gently skewer the fish and position the skewers above the fire at a safe distance.

Rotate the skewers at regular intervals so that the fish gets cooked on both the sides.

Once the fished ready, chop it coarsely and check for seasoning.

Transfer it to the salsa bowl, drizzle 1 tablespoon of roasted chilly oil and mix well.

Serve fresh.