For the curry paste, place all the ingredients in a blender and whiz until smooth
Heat a bbq to a medium to high temperature.
Lay out a large sheet of foil and toss all the ingredients for the veg together, and wrap well in the foil. Cook the veg in the foil on the bbq for half an hour before you put the sea bass on.
Stuff the seabass with the ginger, coriander and lime slices.
Rub the outside of the sea bass with some salt and oil.
Trap the fish in a metal grill (I actually can’t think of the technical term but you will see what I mean from the picture) and cook on one side for 7 minutes.
Turn the sea bass over and remove the veg from the heat. – cook the sea bass for a remaining 7-8 minutes until the skin is lovely and crispy.
Place a pan on the bbq and heat the curry paste for 2-3 minutes until bubbling.
Stir in the vegetables to the curry paste and coat well.
Take the pan off the direct heat (if you can turn it down low or put on a higher shelf that will be best), and add the coconut milk.
Stir the curry sauce until heated through and then plate up your sea bass with a rice salad and the sauce – yum!