Pork-stuffed sea bream with ginger sauce from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Ingredients

• 2 garlic cloves, crushed
• salt and freshly ground black pepper
• 1 tbsp light (untoasted) sesame oil or groundnut oil
• 200 g minced pork belly
• 1 tsp cornflour
• 4 sea bream, each weighing about 350-400 g, or 1 or 2 large ones, cleaned and scaled
• 2 tbsp chopped coriander leaves
• 4 spring onions, finely chopped
• 1 lemon grass stalk, finely chopped
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• vegetable oil, for brushing
• 1 tbsp chopped root ginger or galangal
• 3 garlic cloves, crushed
• 2 tbsp finely chopped root ginger
• 1 red chilli, deseeded and finely chopped