Instructions: Marinade:
Mix together garlic, ginger, 3 to 4 sprigs fresh lemon thyme, salt and pepper. Incorporate olive oil, sesame oil, vinegar, soy and sugar .

Make incisions in the fleshiest part of both sides of the fish with a sharp knife (about 3cm apart) to aid cooking. Rub the marinade mixture inside and outside the fish. Allow the fish to marinate while the fire is being prepared.

Dice tomato and combine with sliced spring onions. Mix them together and season with 1/3 cup of the fish marinade, 1 tsp of extra sugar and salt and pepper. You should have about 1 cup.

To cook the fish, make sure the fire is hot but not flaming. Remove the fish from the marinade and place it on a piece of aluminium foil large enough to completely enclose the fish. Brush liberally with marinade and top with tomato/spring onion mixture. Wrap loosely to completely enclose and seal and place on the grill. Allow it to cook for about 5 to 8 minutes on one side.

Remove from grill and let rest for 2 minutes.

Serve with fried rice.

Note:
This dish can also be prepared in a 200 C oven.

Can be cooked in the oven or on the BBQ.

Other baby fish can also be used.

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