Grab a whole snapper, you will probably need a couple depending on size, and leave it whole. Have the fishmonger scale and clean it for you.

In the cavity of the fish slice some ginger, lemongrass, lime slices, fresh coriander, sliced eshallots (stems and all) and chilli if you like them. Lay the fish on a sheet of foil lined with baking paper, and drizzle with soy sauce and pepper. Wrap it up like a present, make sure the edges are sealed, and pop it on the plate of the BBQ, close the hood if you have one. Will take about 15 minutes per kg, the flesh should still be firm and just flaking, and opaque.

If you want more "sauce" in the foil after, add a knob of butter.