Fisherman's method of broiling fish
In coastal places, there are those who are good at broiling fish. The method is to choose fresh fish, wash them clean, apply salt, pepper, and anise to the fish body, and place all pottery plates, cover them with fresh leaves, and stain them a little.

Make a fire in the stove, and wait for the charcoal to be smokeless. Put an iron grate on it, and place a tile basin under the grate to hold the fish juice. Place the stained fish flat on the grate, and slow the fire. Turn it over from time to time to heat the fish evenly on all sides. At first, the skin of the fish sizzled, and gradually turned golden in color, and the aroma was overflowing.

When the fish is broiled, make another sauce. With tempeh, vinegar, ginger, garlic and other things, finely grind and mix, so that the flavors are obtained. When the fish is cooked, serve it on a plate and pour it with sauce. When eaten, the skin is crispy and the meat is tender, and the fragrance is delicious. Everyone praises it, saying that this is the best taste in the world.