Clean and pat dry the fish with paper towels. Use a sharp knife and make a few deep scores on the both sides of the fish.
Spread the lime juice all over the fish to get rid of the fishy smell.
Using blender and blend all the marinade spices together and mix in the oil.
Saute the ground spices until it smells fragrant and is ripe, then add about 75ml of water, leave it until the water boils after that, then lift.

Then grilled the fish on the barbecue or charcoal do not forget to basting with spices that have been prepared until the fish feels ripe and smells fragrant and then lift.
After that, brush the cooked fish with the spices you have stir-fried.
Grilled fish is ready to be served and dont forget serve warm with your favorite side dish (fresh vegetables, rice and sambal sauce)

I made a simplified version of the traditional sambal matah (Balinese raw sambal). With the ingredients ;
3 shallots
5 red chillies
2 stalk lemongrass
2 kaffir lime leaves
½ tsp shrimp paste (belacan) lightly toasted in pan
4 tbsp coconut oil
Pinch of salt to taste

Chop all the ingredients finely and mix together with oil. Season with salt and let it marinate for at least 10 mins before serving.