Korean Seabass with Vegetables - James Martin Chef

Ingredients

• 1x 2k line caught seabass, cut into 6
• 2 tbsp gochujang chilli paste
• 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 fresh mint, chopped
• 1 tbsp coriander, chopped
• 1 lime juice and zest
• 1 aubergines
• 2 courgettes
• 1 red onion
• 1 red pepper
• 1 green pepper
• Mint and coriander
• Lime zest