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1
Take the fish out of the refrigerator you want the fish to be room temp before you place it on the grill. Season it with your powdered ginger, pepper, sesame seeds, and any other seasoning you would like to add. Top off the whole fish with bread crumbs.
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2
Put the cup of soy sauce into a small pot and put the heat to low. Add the green onions, fresh ginger, 1 twig of rosemary, 1/4 cup of oj, brown sugar, honey, garlic, and unsalted butter. Let them heat up and taste the sauce. If it is salty add honey and brown sugar until the sauce has a sweet flavor.
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3
Prep your charcoal grill (I have NO guarantees on a fake gas grill because it will not give the flavor you are looking for in this recipe). Create your smoke packets the way you would do. If you do not know how to do this take foil and wrap up the wet wood and poke some holes. Include in these packets the remaining 4 rosemary twigs (trust me).
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4
Now your sauce should be ready and your fish is down to room temp by the time your coals have settled. Place your wood packets on the charcoals so they can start smoking.
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5
Strain your sauce into a portable container so there are no large pieces of anything. If you don't have a fine strainer pantyhose works great.
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6
Place your fish on the grill and drissle the sauce lightly onto the fish. The bread crumbs should hold most of this moisture.
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7
Check on the fish approximately every 5-8 minutes. Once you see the ends start to brown and the center looks medium rare pull the fish off the grill.
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8
DO NOT FLIP THE FISH ON THE GRILL AT ANY TIME!!!
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9
Sorry for the caps but someone almost did that to me at a BBQ ok let's get back to the finishing touches.
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10
I generally serve this buffet style and allow everyone to put the remaining sauce on themselves. Some people prefer it without the additional sauce but most love the sauce.
