Ingreadient :

• 1x 1.5kg small line caught sea bass
• 4 spring onions, sliced on the diagonal
• 2 cloves garlic, grated
• 1 x 5cm knob of ginger, grated
• 1 lime, zest and juice

Sauce

• 2 tbsp gochujang chilli paste
• 50ml water
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 6 tbsp soft brown sugar
• 5 cm piece ginger, grated
• 2 cloves garlic, peeled and grated
• 1 green chilli, diced
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp fresh mint, chopped
• 1 tbsp coriander, chopped
• Few leaves of thai basil
• 1 lime juice and zest

To serve

• 10 baby aubergines

Direction :

1. Heat a BBQ until hot and the coals are white.
2. Place all the sauce ingredients, apart from the lime and herbs, into a small pan and heat gently to cook out the spices for 2-3 minutes. Sprinkle over half the chopped herbs and simmer gently for a couple of minutes. To finish the sauce, add the zest and juice of the lime then take the pan off the heat.
3. Meanwhile, drizzle olive oil over the baby aubergines, place onto the BBQ for about 8 minutes and turn a couple of times until roasted. When ready, place the aubergines onto a platter.
4. Next, fillet the sea bass, cut under the gills, carefully cut down the back bone, then take off the fillet, remove the rib cage then repeat with the other side of the fish.
5. Pop the sea bass in the pan with the spring onion, garlic, ginger and lime . Pop in the pizza oven for 5 minutes.
6. To serve, spoon over the remaining sauce and sprinkle over sesame seeds and drizzle over some sesame oil.