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

09 Jun 2022

Herb-Stuffed Seabass with a Fresh Tomato and Ginger Sauce

50 Minutes | easy | Serves 2

These whole seabass are ideal for cooking inside the Outback fish cage, which protects the delicate fish from the grill and helps the skin to crisp up without sticking. We have flavoured the fish with aromatic lemongrass and herbs, and you could also add some lime leaves, galangal or fresh turmeric. The seabass is served with a ginger laced tomato sauce made with fresh tomatoes, meaning it’s lighter and brighter than a tinned tomato sauce. This would be lovely served with rice or as part of a larger meal with salads.


  • 2 whole seabass, cleaned, gutted and scaled
  • 1 handful mint
  • A few lemon slices
  • 1 handful coriander
  • 2 stalks of lemongrass, bruised
  • Vegetable oil, for rubbing the fish
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed or finely grated
  • 900g ripe tomatoes
  • 1 thumb ginger, peeled and grated
  • White pepper, to season
  • For the garnish
  • 1 thumb ginger, peeled and cut into fine strips
  • Juice of ½ lime
  • 1 red chilli, cut into fine strips
  • Coriander leaves
  • 1 spring onion, trimmed, cut in half, then sliced thinly lengthways



Chop the ginger

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

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Skin the tomatoes

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

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.

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Add the tomatoes

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

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Open up the fish

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.

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Heat two gas burners

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.

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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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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