Ingredients
- 1 tbsp of light soy sauce
- 2 whole of sea bass, cleaned
- 1 large of red chilli, deseeded and thinly sliced
- 3 sprigs of fresh coriander
- 1 tsp of clear honey
- 2 cloves of garlic, peeled and crushed
- 5 cm of fresh root ginger, peeled and grated
- 3 limes
Method
Step 1
Slash each side of the fish two or three times with a sharp knife.Step 2
Finely grate the rind of 1 lime and squeeze out the juice into a shallow dish large enough to hold both fish in a single layer.Step 3
Stir in the chilli, garlic, ginger, soy sauce and honey. Add the fish and turn to coat.Step 4
Cover and refrigerate for 20-30 minutes, turning once.Step 5
Place each fish on a double layer of foil. Season with salt and freshly ground black pepper.Step 6
Tuck a couple of sprigs of coriander into the cavity of each fish. Thinly slice the second lime and arrange over the fish. Drizzle over the marinade and enclose in the foil.Step 7
Cook over medium-hot coals, away from direct heat, for 10-12 minutes on each side until the fish is cooked through and flakes easily. (If you have a hinged rack this is an ideal way to enclose the fish for easy turning on the barbecue.)Step 8
Finish with a squeeze of the remaining lime before serving.