Wrapped in banana leaves:

http://southeastasianfood.about.com/.../r/CaNuong.htm

Aromatic, richly flavored and super moist, this Vietnamese grilled fish
is a fine illustration of why, in many cases, less is more. The
seasonings and spices are few but they are just enough to bring out the
fresh flavors of the fish.

Wrapping the fish in banana leaf prior to grilling keeps as much of the
moisture in while still allowing the fish to acquire a smoky flavor and
aroma. The banana leaf also imparts its own flavor and aroma to the fish
which give it another layer of richness.

INGREDIENTS
1 whole fish, about 2 kilograms
1/2 cup shredded fresh ginger root
6 finely chopped shallots
1 bird's eye chili, thinly sliced
2 stalks lemongrass, thinly sliced
4 teaspoons light soy sauce
4 teaspoons fresh lime, kalamansi or lemon juice
6 shallots, thinly sliced
1/4 cup roasted peanuts, coarsely chopped
pepper to taste


Or how about right on the hot coals?

http://www.sbs.com.au/food/recipes/c...s-telopea-fish

While Luke Nguyen uses the locally abundant Telopea fish to prepare this
typical Dai-style dish from China, you could also use sole, flounder or
baby snapper. This is a great dish for the barbecue and needs little
else but steamed rice and a cold beer.

Ingredients

2 lemongrass stalks, reserving the long green leaves
1 long red chilli, sliced
2 garlic cloves, finely chopped
4 cm piece ginger, finely chopped
2 spring onions, sliced
2 tbsp light soy sauce
1 whole Telopea fish, cleaned (or sole, flounder or baby snapper)
1 tbsp vegetable oil