BBQ Fish with a Kimchee Mayo Sauce
1 large fish (I enjoy using parrot fish but whatever you can get is fine)
1 large onion, sliced
2 cloves of garlic
Kimchee Mayo Mixture (1 cup Mayonnaise and 1/4 cup kimchee base mixed together)
Salt and Pepper to Taste
Clean, gut and scale fish. Lay foil out on counter. You may want to double it as you will need to move it from table to grill and back. Place clean fish on foil, rub salt and pepper on the skin and in the stomach. Rub K&M Mixture all over fish. Place on foil stuff the stomach with half the amount of onions and green onions. The other half place on top of the fish. Wrap foil up leave a small opening for steam to vent through. Place on the grill till fish is cooked through.
Serve with hot rice.