By Keith Floyd
The bream is a popular fish in Oz – but this recipe can be applied to virtually any fish you choose.
With a sharp knife slash the fish diagonally across one side and rub in the salt. Brush the fish all over with a little of the oil and barbecue or grill for 8–10 minutes, turning once, until the flesh is firm but moist.
Heat the remaining oil in a large frying pan or wok and Stir-fry the carrot, pepper, onion and leek for 30 seconds. Add the ginger, shallots or spring onions, tomatoes a