Nutrition	%GDA	Range
Energy Kcal	371
Protein	130.20%
Other Carbohydrate	0.81%
Sugar	9.00%
Fat Saturated	6.70%
Fat Unsaturated	8.03%
Fiber	0.55%
Sodium	43.43%
Salt	44.99%

1. For the dipping sauce, blend all ingredients in a food processor or blender until smooth lime juice, soy sauce (or Thai fish sauce), clear honey, birds eye chillies, garlic and chopped coriander stems. 2. For the sea bass, preheat your barbecue to a medium (150C/302F) heat sea bass gutted and scaled (or 2 x 1.5kg/3lb 5 oz whole sea brass). Allow the flames to die down and the coals to be covered in a grey ash. 3. Score the bass 3-4 times on either side and season with two pinches of salt per side, rubbing it in to the scores. 4. Stuff the cavity of the fish with the crushed garlic, sliced ginger, crushed and roughly chopped lemongrass, coriander and crushed lime leaves. 5. Wrap the seasoned and stuffed fish in the banana leaves (cut into 25 x 30cm/10 x 12in pieces) and fasten with the soaked skewers in water for 20 minutes. 6. Place onto the preheated barbecue and cook on either side for 15-20 minutes with the lid closed. 7. Remove from the barbecue to a wooden board and allow to rest for a few minutes. 8. Unwrap the fish from the banana leaves and serve in chunks with the dipping sauce.