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

Ingredients

• 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