The small, narrow grills you see across Asia -- the kind that are often affixed to the backs of bicycles or carts and used to grill small bits of meat on sticks -- are perfectly suited to grilling one large fish. I picked up a grill last week for less than ten dollars, and with a tiny amount of good charcoal it burns slow and hot for up to an hour. Cover an entire fish (scales still attached) with rock salt and let it rest in the fridge for up to 8 hours. Then set it atop the grill, open a beer, and cook your way into the weekend. Or I will. Cheers.