• 1 large grey mullet, cleaned and gutted

• 1 1/2 teaspoons chopped garlic

• 1/2 onion, chopped

• 5 mushrooms, wiped and sliced

• 2 tablespoons shredded fresh root ginger

• 1 celery stick, sliced

• 1 teaspoon pepper

• 1 tablespoon salted soy bean flavoring

• 1 tablespoon oyster sauce

• 250 ml/8 fl oz Thai Fish Stock or water

To serve:

• 1 lettuce, separated into leaves

• 3 lemon slices

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Method:

1. Place the fish on a wooden board and score the skin 2-3 times with a sharp knife to allow the sauce to be absorbed during cooking.

2. Rub the fish with garlic, pressing it well into the cuts. Transfer the fish to a shallow heatproof dish.

3. In a bowl, mix all the remaining ingredients well and pour over the fish.

4. Place the fish under a preheated grill and cook for 20 minutes, turning the fish over halfway through the cooking time.

5. Just before serving, arrange a bed of lettuce on a shallow serving dish.

6. Carefully transfer the fish to the dish, pour over the vegetable sauce and garnish with the lemon slices. Serve immediately.