Chilli Ginger Steamed Fish with Grilled Chinese Broccoli

Prepare the barbecue for direct cooking over medium-high heat (200-260°C) with a Wok. Fill the wok with 1 litre of water and place the wok lid on. Preheat the barbecue and wok for 10 minutes, or until the water is boiling.

While the barbecue is preheating, in a medium dish, combine 1 tablespoon of the sesame oil, light soy sauce and fish fillets, toss to coat the fillets evenly. Arrange 4 rows of lemon slices in the steamer basket to sit the fillets on. Place the fish fillets on top of the lemon slices, leaving a gap between each fillet for the steam. Sprinkle the ginger, red chilli and spring onion on top of the fillets. In a separate medium dish, toss together the Chinese broccoli and remaining ½ tablespoon of sesame oil.

Using heatproof gloves, remove the lid from the wok and sit the steamer basket inside, replace the lid and steam the fish fillets over medium-high heat for 8 to 10 minutes, or until the flesh is opaque in the centre but still moist; keeping the barbecue lid closed. Once cooked, remove the basket from the barbecue.

While the fish is cooking, place the broccoli directly onto the cooking grill, around the wok and grill over direct medium-high heat for 4 minutes, turning halfway through the cooking time. Add the lemon halves (for the dressing) to the barbecue, cut side down on the cooking grill and grill over direct medium-high heat for 3 minutes, or until caramelised.

To complete the dressing, squeeze the juice of the caramelised lemon into a small bowl and combine with the Kecap Manis and chilli garlic sauce.

Serve the fish with the grilled broccoli, cooked rice and finish with a drizzle of the dressing.