1. Light a charcoal grill. Set the fish on 2 large sheets of heavyduty
aluminum foil. Rub the sambal oelek inside and all over the
fish. Season with salt. Stuff the fish with the cilantro, basil, garlic,
chiles and lime slices. Wrap the foil around the fish and seal to
form a packet.
2. Grill the fish over indirect heat for about 1 hour, until an instantread
thermometer inserted in the thickest part of the fish
registers 135°. If using a gas grill, cover and grill the fish over low
heat for about 50 minutes, turning once. Carefully transfer the
fish to a baking sheet and let rest for about 5 minutes. Open the
packet and fillet the fish. Serve with lime wedges.
NOTE Alternatively, use eight to ten 6-ounce fish fillets. Set them
on individual squares of heavy-duty foil and season as above. Seal
the packets and grill (or roast in a 400° oven) for 10 to 12