Sambal seabass, a spicy fish dish from Singapore

1. Heat up the grill. When the heat hits 300 degrees fahrenheit, place the fish and banana leaves on the rack or the side with no direct heat. Dab a little barbecue sambal marinade on the fish.

2. Cover the lid to barbecue the fish with the circumventing hot air for about 5 minutes.

3. Open the lid and flip the fish over to cook the other side. Add more sambal marinade on the fish.

4. Cover the lid to barbecue the fish again until it is cooked through.

5. Place the fish and the banana leaves on direct heat for 1 minute, or until the banana leaves start to burn. Remove the fish from heat and serve immediately.