Thai Grilled Fish

Ingredients

• 4-5 lb. sea bass
• 6 large cloves of garlic, lightly crushed
• 3 long stalks of lemon grass, julienned
• 2 tsp salt
• 1 tsp black pepper
• ½ tsp MSG

Directions

1. Clean, scale and gut the sea bass, leaving the head and fins intact, and score both side of the fish and place the whole fish on aluminum foil.
2. Season both sides of the fish and the body cavity with salt, pepper, and MSG.
3. Layer the lemon grass and garlic on top and inside the body cavity. Close the fish inside the foil and seal. If necessary, add another layer of foil to make sure the fish is sealed.
4. Place the fish on a charcoal grill over indirect heat. It should never be directly over the coals. Allow to grill for about 15 minutes or until the fish is done through.
5. Present in the foil to preserve the natural juices and serve with Thai seafood sauce (nam chim)