Baked Whole Mangrove Jack Fish

1 whole mangrove jack fish, about 54cm long, 3 kg

Olive oil (about 3 tablespoon)

1 Lemon

Enough white wine

Enough Salt and freshly ground black pepper

6-7 green gum leaves (to make smoked)

Wash and scale the fish. Place the fish upright on a sheet of oiled foil, formed into a tray, with its body curved and it’s fins used to prop it up.

Brush it with oil and sprinkle with lemon juice all over it.

Splash it with wine and season with salt and pepper. Cook it on the barbecue with the lid on, for about 40 - 50 minutes.

Splash more wine over the fish occasionally. During the last 10 minute of cooking time, add green gum leaves to the coals on each side to add smoke flavour.

Serve the fish hot or cold, with any dish you like, I serve mine with rice and Indonesiaan fresh salad (urap) and chillie sambal and rice.