De-scale and gut the fish. Next, wash the insides thoroughly, making sure to run water thru the gills too.

Next, (this step is optional) immerse the fish in vinegar/lemon water for about half an hour, it helps reduce the 'fishy' smell.

Drain and pat the fish dry. Make 2-3 slits on the fleshy part of the fish, on both sides at 2-3 inch intervals.

Mix the salt, Cayenne pepper, garlic n ginger, turmeric, curry powder and lemon juice to form a thin paste.

Slather this marinade on both sides of the fish, making sure the marinade goes all the way into the flesh through the slits. Carefully rub the marinade inside the fish.

Set aside to marinate for about an hour. At the half hour mark, turn the fish n rub marinade over it again.

Turn the grill on high. Brush oil on both sides of each fish, making sure a thin layer of oil covers every part of the fish. This will prevent the fish from sticking to the grill as it cooks.

Place on the grill and cook the fish for about 10-12 minutes, then gently slide a spatula under the fish and turn. Cook that side for another 10mins.

Remove from grill. You can serve as is, or go on to make a Curry for it.