• 1 whole fish (such as snapper or sea bass), cleaned and scaled
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons fresh ginger, finely grated
• 3 cloves garlic
• 1/4 cup fresh corriander, chopped (plus extra for garnish)
• 1/4 cup fresh mint, chopped
• 1 cup sour orange juice (you can use a mix of orange and lime juice if sour oranges are not available)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon chili (adjust depending on level of spice you like)
• Sesame seeds for garnish

1. Prepare the fish

• Preheat your BBQ to medium-high heat.
• Score the fish on both sides to allow the flavors to penetrate. Season the fish with salt and black pepper, both inside the cavity and on the skin.

2. Make the glaze

• In a small saucepan, heat olive oil over medium heat on the BBQ (using a side burner if available). Add grated ginger and garlic, sautéing for 1-2 minutes until fragrant.
  
• Add the sour orange juice, soy sauce, honey, rice vinegar, and chili to the saucepan. Bring the mixture to a simmer and cook for 5-7 minutes, allowing it to thicken slightly.
  
• Stir in the chopped cilantro and mint. Reserve a small portion for garnish.

3. Cook

• Place the scored fish on the preheated BBQ grates. Brush the fish with the sour orange glaze, making sure to get into the scored areas and inside the cavity.
• Grill the fish for approximately 15-20 minutes, turning it halfway through, or until the fish is cooked through and flakes easily. Continuously baste the fish with the glaze during grilling.

4. Serve

• Once the fish is done, transfer it to a serving platter. Drizzle any remaining glaze over the top.
  
• Garnish with generous amounts of chopped coriander, mint, and sesame seeds. We also like to have lemons, blood oranges or grapefruit cut into halves served around the whole fish. And for extra serving prettiness use a lemon halved in a gauze bag to make squeezing over the fish nice and pretty.