Pla pao - grilled fish

This is about as simple a treatment for fish as you could wish. 

Traditionally the fish is wrapped in banana leaves, and then the bundle 
is placed in the embers of a charcoal brazier, and allowed to cook 
slowly (for example if you have prepared some other dishes, then without 
adding extra charcoal, you place the bundle on the embers, cover with 
ash, and simply leave until experience tells you its cooked.) 

In a more practical vein you can wrap it in aluminum foil and barbeque 
or braze it -- it won't quite have the flavour it acquires from the 
charcoal smoke and the wrapping leaves though... 

Any sort of fish could be used, but I personally like it done with a sea 
bass; mackerel and whiting are also good. 

Whilst your grill is getting warm, prepare the stuffing for your fish:ingredients:
-- 

4 tablespoons chopped coriander (including the roots if possible) 
2 tablespoons chopped garlic 
1 teaspoon freshly ground black pepper 

in a food processor, mix to a coarse paste. Rub this into the fish, and 
pack any that is left inside the fish, then wrap it securely, and 
grill/broil for about 5-6 minutes per side. 

Whilst it is cooking, prepare the dipping sauce:ingredients
-- 

3 tablespoons of lime juice 
1 tablespoon chopped garlic 
1 tablespoon sliced prik chi fa (jalapeno) 
2 teaspoons of sugar 

This is mixed and served by giving each diner a small bowl of sauce. 

The fish is served with a simple green salad.