whole baked sea bass stuffed with limes and ginger, Jack Daniel’s honey-sesame glaze
whole sea bass, approx. 1.8 kg
small knobs ginger
For the glaze
Jack Daniel’s Honey
a spray of sesame oil
white sesame seeds
Control the barbecue temperature by opening and closing the air vents.
Gut and scale the sea bass, taking care with the sharp fins.
Stuff with the whole limes, knobs of ginger and a little sea salt so that the fish can rest on the grate, stomach side down. Cut the skin on the side at an angle but not so deep that the meat is damaged.
Preheat the grill to around 250 degrees.
For the glaze, mix all ingredients, except for the sesame oil in a small casserole dish and bring to the boil on the grate. Reduce the liquid to a syrupy consistency. Add the sesame oil at the very end and then brush all over the outside of the fish.