2 each banana leaves
2 each whole sea bass
2 tbsp vegetable oil
20g fresh ginger, shredded
2 each spring onions, thinly sliced
1 each large red chilli, shredded
2 tbsp light soy sauce
Place each fish onto a banana leaf and place 1 tbsp of oil over each fish.
Divide the ginger, chilli and spring onion between each fish by placing some into the fish cavity as well as scattering some on top of the fish.
Use 1 tbsp of the light soy sauce for each fish and pour over the top.
Gently wrap the banana leaf around each fish and use a skewer through the end of the banana leaves to secure.
Place onto a medium BBQ for 8-10 minutes, turning halfway, being careful not to let the banana leaves burn. Leave the fish to rest for 5 minutes before opening.