• 2 x  seabass fillets
  • 2 lemongrass stalks
  • 3 garlic cloves, unpeeled
  • 100g chunk fresh ginger, peeled and finely sliced
  • 3 small red chillies, finely sliced
  • Zest and juice of 1 lime, plus extra wedges to serve
  • Torn coriander leaves, to garnish


  1.  Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.
  2. Take BBQ bag and place the lemongrass, garlic, ginger and chillies in the centre. Top with the 2 sea bass fillets across its width. Add the lime zest and juice. Fold the bag closed and place onto the BBQ and cook for 15-20 mins.
  3. Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime wedges.