Try to buy the fish with the part just
above the tail if possible. Avoid the stomach cavity. Just place it at a
good distance above a glowing charcoals and grill fairly slowly until
the fish skin is very brown and the fish is cooked through to the center
bone. Serve with some sambal ulek or even fresh chilies pounded to a
pulp in a mortar and pestle. Add alittle salt and lemon juice to the
chilies and take tiny dabs with the fish. Before serving the fish, cut
into wedges lengthways.