With a sharp knife make three slashes in each side of the fish. Season the fish inside and out with a little salt and freshly ground black pepper.
Mix the chopped herbs together, place about 1 heaped Tbsp into the cavity of the fish. Lightly brush with oil.
Place onto the grill on a medium heat, making sure the fish does not burn before cooking through, brush lightly with the Lee Kum Kee (Professional) Teriyaki Sauce and continue to brush through the cooking process. Cook the fish on one side for 6-8 minutes before turning over and grilling the other side for 6-8 minutes. Turn the fish over and continue to cook for 5 minutes.
While the fish is cooking, cut the par cooked potatoes in half, brush lightly with olive oil and grill them flat side down, until cooked and golden brown, about 12 minutes. Remove the potatoes and place in a mixing bowl.
Pre-heat a hinged sandwich rack or barbecue grill to medium-high, or ‘sizzle’, temperature. Clean and lightly oil the rack. Place the fish on the rack and be careful not to squash the fish, as you don’t want to damage the delicate flesh while grilling. The rack will make it easier to turn the fish.
Keeping the sea bream whole for this dish is important. It’s also important to keep the grill at a medium temperature to allow the fish to cook through. The skin and bone keep the fish beautifully moist and the herbs fill the fish with a delicious perfume.
Make sure to have a BBQ lid on for the most part of the cooking process, it keeps the heat and speeds up the cooking process. The Lee Kum Kee (Professional) Chilli Garlic Paste goes brilliantly with the earthiness of the potatoes. Be careful not to cook the potatoes too far before grilling them.