How to make it
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.
Add 3 Tbsp of the Lee Kum Kee (Professional) Chilli Garlic Paste to the potatoes and gently mix well. Place the cooked fish on a serving platter, with the potatoes arranged next to it. Brush the fish lightly with the remaining Lee Kum Kee (Professional) Chilli Garlic Paste and sprinkle the fresh herbs. Serve warm.