Barbecued whole fish with lemongrass and turmeric

Name: Barbecued whole fish with lemongrass and turmeric
Cuisine: Asian, Indian
Ingredients: 4 x 500g whole snapper, cleaned Grapeseed oil, to shallow-fry; 150g ginger, peeled, finely shredded; 10 garlic cloves, thinly sliced; Warrigal greens, coriander leaves and lime wedges, to serve; 2 x 10cm stalks lemongrass (inner core only), coarsely chopped; 1 cup (20g) kaffir lime leaves, coarsely chopped; 1 bunch coriander roots, cleaned; 11/2 tbs sea salt flakes; 3 long green chillies, chopped; 8 garlic cloves, chopped; 1/4 cup (60g) coarsely chopped ginger; 3cm piece (40g) turmeric, chopped; 2 tsp finely grated palm sugar; 3 spring onions, chopped; 1/4 cup (60ml) grapeseed oil