|Catfish||4 , cleaned and skinned, heads removed (Whole)|
|Salad oil||2 Tablespoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Sesame oil||3 Tablespoon|
|Minced green onions||3 Tablespoon (Including Tops)|
|Minced ginger||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Red cayenne pepper||1⁄8 Teaspoon|
Rinse fish and pat dry with paper towels.
Rub surface of fish with salad oil and lay on one side of a hinged wire basket with handles.
Close basket and secure tightly to hold fish snugly in place; set aside.
In a small bowl, stir together soy, sesame oil, onions, vinegar, ginger, sugar, garlic, and red pepper.
Brush over fish.
Place hinged basket with fish on grill 4 to 6 inches above a solid bed of medium coals.
Cook, brushing often with soy mixture, until fish flakes when prodded in thickest part (10 to 15 minutes).
Remove hinged grill from barbecue and open carefully, pulling fish free with a fork if they stick.
With a wide metal spatula, transfer fish to a warm platter.