Asian Paste
40g fresh coriander
20g black peppercorns
1 red chilli pepper
3 small chillies
10 stalks lemongrass / 100g
50g ginger
120g sea salt
120g brown sugar
120ml soy sauce
100ml oyster sauce
3 tbsp honey
Place everything together in a blender to make a paste. This paste can also be frozen for later use.
Slice the pineapple. Grill at 200C on your Monolith for 3 minutes on one side, then turn.
Coat the char fillet with the Asian paste on the flesh side.
Place the char fillet with the skin side on the pineapple slice and cook for another 3 minutes. If the fish fillet is thicker, adjust your time and cook a few minutes longer.