Salt-crusted grilled fish with ginger and scallions

Directions

1. Light the grill.

2. Stuff the cavity of each fish with the the scallions and ginger. Seal the cavity with toothpicks, if needed.

3. Brush 3 tablespoons of the cornstarch slurry over one side of the fish. Spread 1/2 cup of the salt over the slurry to form a thin crust. Let stand at room temperature until the crust is dry, about 20 minutes. Carefully turn the fish over and repeat with another 3 tablespoons of slurry and 1/2 cup of kosher salt. Let stand for another 20 minutes, until completely dry.

4. Repeat with other fish.

5. Using a grill basket, carefully place the fish on the grill and cook over moderately low heat, turning once, until the fish is just cooked through, about 20 minutes.

6. Once the fish is done, peel off the salty outer skin to reveal the moist inner flesh. Do not eat the skin, only the fish flesh.

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