Ideal as a marinade for whole fish or fillets, mix spice 1:3 with oil and coat fish. Tip: when coating whole fish, cut slits into the flesh and push the marinade into the gaps for a deeper, penetrating flavour. To prevent the spice from burning, pan fry and grill on medium heat, or cover with foil when oven baking. Contains salt, but depending on use, you may add more to taste.
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