1 whole reef fish (approx. 500g-600g), cleaned
3 tbsp olive oil
150g watermelon, chopped into 1cm cubes
¼ white cabbage, finely shredded
1 Lebanese cucumbers, seed removed and chopped into 1cm cubes
1 small handful of Thai basil
Zest and juice of 1 lime
1 tsp fish sauce
1 chilli, finely sliced
Heat a chargrill or BBQ over a high heat. Score the fish and brush with 1 tbsp olive oil and season with salt. Grill the fish for 3-4 minutes on each side.
In the meantime, combine the watermelon, cabbage, cucumber and Thai basil. Add the lime, fish sauce, chilli and the remaining olive oil.
Place the fish on the platter and scatter salad over the top.