Korean Sea Bass with BBQ Baby Aubergines - James Martin Chef

Ingredients

• 1x 1.5kg small line caught sea bass
• 4 spring onions, sliced on the diagonal
• 2 cloves garlic, grated
• 1 x 5cm knob of ginger, grated
• 1 lime, zest and juice
• 2 tbsp gochujang chilli paste
• 50ml water
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 6 tbsp soft brown sugar
• 5 cm piece ginger, grated
• 2 cloves garlic, peeled and grated
• 1 green chilli, diced
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp fresh mint, chopped
• 1 tbsp coriander, chopped
• Few leaves of thai basil
• 1 lime juice and zest
• 10 baby aubergines