Pat the turbot dry thoroughly with paper towels — moisture on the surface can prevent the fish from searing properly and crisping up on the grill.
Using a sharp knife, score the skin on both sides of the fish in a crisscross pattern about ¼-inch deep. This helps the seasoning penetrate and prevents the fish from curling as it cooks.
Rub the fish generously inside and out with olive oil, sea salt, and black pepper. Let it rest for about 10 minutes while you prepare the sauce, allowing the flavors to begin infusing into the flesh.
2️⃣ Make the Chili Garlic Sauce
In a mixing bowl, combine the minced garlic, chopped chilies, fish sauce, lime juice, honey, rice vinegar, grated ginger, toasted sesame oil, and sugar.
Whisk the ingredients together until well blended and glossy. The mixture should balance spicy, salty, sweet, and tangy notes.
Let the sauce sit for 10 minutes to allow the flavors to meld together. The resting time helps the garlic and chili mellow slightly and infuse the liquid base.
