Instructions: Wash fish and clean cavity thoroughly with paper towels dipped in salt.

Rinse and dry. Make 3 or 4 shallow diagonal cuts in each side of the fish and rub well with a little salt and the five-spice powder. Heat the oil in a frying pan and cook the
*finely shredded spring onions and ginger until soft but not brown. Remove from heat and add the soy sauce and sesame oil.

Spoon some of the mixture into the cavity of each fish, and brush the remainder over the skin. Marinate for at least 15 minutes, then place fish in a grilling basket and barbecue over medium heat until the skin has browned slightly. Flip basket over and cook until the other side is also done. Serve at once. Gourmet Grilling formatted for M-M by Judy Garnett

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