First mix the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Set aside
Next pat the fish dry, cut 2-3 slits into each side of the fish and season with olive oil, salt, and pepper on the inside and outside of the Tilapia. Stuff each fish with the sliced ginger, garlic cloves, and green onion. Secure with toothpick if needed.
Get your grill hot and oil the grates to prevent the fish from sticking. I put some avocado oil on a paper towel and rubbed it onto the grill grates.
Then place the fish on the grill/ campfire with grate and brush with the soy honey glaze. Cook for 5-8 minutes per side. Also, it depends on the size of the fish and heat of the grill or fire. Flip when the fish releases naturally and brush the other side with the glaze. The fish is done when the flesh flakes easily and reaches an internal temperature of 145 degrees F.
Finally remove from heat and brush with any remaining sauce. Garnish with sliced green onions and sesame seeds. We served ours with Jasmine rice and seaweed.
