Mint leaves, place in mortar, add salt, pound into mush.

Half of the prepared mass mix with oil, soy sauce, ginger and wine.

Fish wash, peel and disembowel. Pour the mint marinade and leave in a cool place for 2-3 hours. Then the form to cover with foil, and grease with vegetable oil, put the fish in the abdomen can put a couple of sprigs of mint, bake in a preheated 180 C oven: 15 minutes - covered with foil, then remove foil and bake until tender, be careful not to overdry the fish.

For the sauce, the remaining mint paste mix with cream. Heat over low heat, without boiling, add the diluted cream parts of starch, stir to combine, cook until light thick. Lay the fish on plates, garnish with slices of lime or lemon. Serve the sauce separately.