Season the fish

• Score the fish on both sides and rub it inside and out with salt, black pepper, crushed garlic and grated ginger.
• Drizzle with lemon juice and oil, then let it sit to absorb the flavours.

Heat the grill

• Light the grill and let it come to a steady medium-high heat.
• Brush the grates with a little oil so the fish does not stick.

Grill the fish

• Place the fish on the grill and cook undisturbed until the skin is crisp and releases easily.
• Turn once and grill the other side until the flesh is flaky and cooked through.

Cook the ugali

• Bring the water to a boil in a pot.
• Sprinkle in the maize flour while stirring to avoid lumps.
• Keep stirring and pressing the ugali against the pot until it is smooth, soft and pulls away from the sides.

Serve

• Shape the ugali into portions and serve hot alongside the grilled fish.