About this recipe:My Mom used to make this fish especially during our vacations in Goa where we used to have access to cooking on charcoal. It is best cooked on a cast iron skillet or if you get the opportunity to grill on charcoal there is nothing like it.
Clean and wash the fish. Make incisions on the side of the fish to create pockets on both sides of the centre bone. Apply salt generously and set aside.
Chop the onions, chillies and coriander leaves very fine and mix them all together in a bowl. Add in a pinch of salt and pepper and squeeze in juice of 1/2 a lime.
Stuff the onion mixture into the side pockets of the fish and with a thick string tie it all around the fish to close the pockets in order to keep the stuffing from falling off while cooking. Let it stand for 15 mintues atleast before cooking
In a cast iron skillet put in 2 tablespoons of oil and when oil is fully heated add the fish and fry on both sides turning only once till fish is cooked. Cut out the string and squeeze the remaining half of the lime juice just before serving.