Make a wood or charcoal fire.

Ensure that all scales are removed from the fish.

Take kitchen scissors and trim off the fins and tail, rinse with cold water.

Make small incisions on the fish, pat dry and set aside while you prepare the marinade.

For the marinade, take all the remaining ingredients and blend.

Rub into the fish and refrigerate for 30 min for the marinade to set in.

Take the fish out of the fridge and set over the medium hot coals.

Leave the fish to sizzle for 10-15 min each side, taking care not to burn the skin.

Turn the fish using tongs and the skin should stay intact. Serve with a salad.