2 ocean trout or salmon fillets.
4 Pumpkin Slices
2 baby book choy, halved.
1 tbsp olive oil
2 tbsp soy sauce
1 tsp chopped garlic
1 tsp chopped ginger
1 tsp honey
1 tbsp oyster sauce
Mix the dressing ingredients together.
Heat an oiled BBQ plate. Brush the vegetables with the oil and grill until they start to soften and cook.
Place the fish on the grill skin side down and cook until the skin crisps and the flesh starts to turn opaque. Spoon on a teaspoon of the dressing and turn to cook for two minutes.
When the vegetables are soft and golden and the fish just cooked through, serve with a drizzle of the dressing.