- 4 sea bass fillets, skin on
- 2 garlic cloves, finely chopped
- 2 tbsp sesame oil
- juice of 1 lime
- zest of ½ lime
- 1 tsp chili flakes
- 2 tbsp Mrs Bridges Ginger Preserve
- 4 spring onions, finely chopped
- 1 tsp rice wine vinegar
Follow The Recipe
To make the marinade, combine the preserve, vinegar, sesame oil, chili flakes, garlic, lime juice and zest in a small bowl and stir well to combine.
Place the fish on top of a large layer of foil in a shallow dish and coat well with the marinade. Cover and place in the fridge for min. 1 hour.
Lift the foil parcel and place directly onto the BBQ, on a medium heat. Leave the parcel open at the top and cook for around 8 - 10 minutes.
Alternatively, if cooking indoors, place the foil parcel on an oven tray, and cook under the grill for 8 - 10 minutes.
Remove from the BBQ and garnish with the chopped spring onions before serving.