2 sticks lemon grass trimmed, cut into thin strips
1 lime sliced
1/4 cup Shaoxing wine
2 tablespoons light soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
Directions
Preheat your BBQ to 180°C (using the temperature gauge or a meat thermometer).
Place a layer of aluminium foil onto the bench and make 3 slashes into the thickest part of the fish on both sides. Place fish onto foil.
Place slices on ginger and lemongrass into each of the incisions and place the remainder inside the fish cavity along with the sliced lime. Combine wine, soy and sesame oil and pour over fish. Wrap foil around the fish so that it is sealed and place onto the BBQ for 20 minutes.
Heat oil in a small pan until smoking. Remove foil and pour directly over the top of the fish. Garnish with coriander sprigs and green onion and serve immediately with steam rice.
