Whole Grilled, Herb-Stuffed Seabass with a Fresh Tomato and Ginger Sauce

Chop the ginger for the garnish into very fine matchsticks and combine with the lime juice, then set aside.

Skin the tomatoes by making a cross on the bottom of each with a sharp knife and placing them in a bowl covered with boiling water. Leave for a couple of minutes, then drain and peel off the skins and chop roughly, reserving all the juice.

Heat the oil in a saucepan and add the oil. Add the onion and cook gently for around 10 minutes, until softened but not coloured. Add the garlic and ginger and cook for a minute, taking care to ensure it doesn’t catch and burn.

Add the tomatoes with their juice and season with salt and white pepper. Put a lid on and simmer for 30 minutes.

Open up the fish and divide the mint, lemon slices, coriander and lemongrass between them. Season well with salt and pepper and rub with a little vegetable oil. Place into the fish cage.

Heat two gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, place the fish cage over direct heat and cook for around 6 minutes on each side.

To serve, cover a plate with the tomato and ginger sauce and lay the seabass on top. Garnish with the strips of ginger in the lime juice (you can add the lime juice too), spring onion, chilli and coriander.

It’s easy to cook whole fish on the BBQ using the Outback fish cage, as it protects the flesh of the fish from the grill and stops the skin from sticking. Try other whole fish, such as sardines, mackerel or bream.