Score each side of the fish with 3-4 small shallow cuts.
Combine all marinade ingredients and marinate the fish for at least an hour or up to overnight.
Prepare the glaze: Place the oil and garlic in a small saucepan, place on medium heat.
Simmer until garlic begins to turn golden.
Strain and let cool.
In another small pot, combine sugar and vinegar, bring to a boil, and simmer for one minute.
Add fish sauce, ginger, bell pepper, chili paste, and 3 Tbsp of the garlic oil.
Cook together for 3-5 minutes until sauce reduces slightly.
Making sure your grill is clean and well-lubricated with plenty of vegetable oil (or using a specially designed fish grilling basket), grill fish over medium heat, approximately 7 minutes per side or until flesh is just opaque at the bone.
Plate fish and spoon sauce over each fish.
One small fish is a perfect entrée for one person, share larger fish between two people.