Grilled fish with lime leaves and lemon grass

4 trout or mackerel fillets (Dan’s note: or salmon)
2 cloves garlic, sliced
8 kaffir lime leaves, shredded
3 stalks lemon grass, 2 inches each, peeled and finely chopped
1 tbsp lime juice
1 tsp sugar
1 tbsp fish sauce
2 tbsp vegetable oil

dipping sauce:
2-3 red chilies, chopped
2 cloves garlic, chopped
2 tbsp lime juice
1 tsp sugar

Mix everything but the fish in a shallow dish. Add the fish and marinate for 1 hour, turning once or twice. Heat a grill on high, place the fish on a foil-lined rack. Grill 8-10 minutes, turning once, spooning marinade over fish. To make the dipping sauce, grind the chilies and garlic, and add the lime juice and sugar.

Source: Real Thai by Terry Tan