Brush fish fillets with oyster sauce, then sprinkle with a little grated zest of lime, grated ginger, coriander leaves, and finally some sea salt and freshly ground black pepper. Place on an oiled baking tray, or a fisharoo lined with alfoil. (For an exciting taste sensation, try lining the fisharoo with banana leaf or paperbark bought from a specialty gourmet store)

Cook on your barbecue over indirect heat until just cooked through, about 7-8 minutes depending on size. Serve over Singapore noodles, fried rice or with a zesty potato salad spiced with lime and coriander.