Scale the fish, if not already done. An easy way to do this is by pulling a fork against the grain which will take the scales off.

Make sure your fish is gutted and the cavity is nice and clean.

Score the skin of the fish to allow the flavors of the marinade to infuse the meat.

Chop the red onion and coriander and fill the cavity of the fish

Finely grate some lemon rind into the cavity.

Mix together the garlic, sweet chili sauce, ginger, soy sauce, sherry and sesame seed oil.

Use half of this mixture to rub into the fish and coat it. Keep the rest for basting during the grilling process.

Oil your grill basket with a high heat cooking oil. Place the whole fish in the grill basket.

Cook the fish over medium coals for approximately 20 - 25 minutes, flipping every 3-5 minutes so that the skin doesn't burn. Baste the fish with the leftover marinade each time you turn it.

The fish is ready when the skin has pulled tight. If you take a fork and pull the meat from the backbone, it should pull away easily.

Serve with steamed coconut rice and wedges of fresh lime.