Fish Stuffed with Five-Treasure Jasmine Rice Roasted in a Lotus Leaf from Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss and David Joachim

Ingredients

• 2 cups brewed jasmine tea made from 2 teabags or 2 tablespoons loose tea
• 2 scallions, roots and wilted leaves trimmed, thinly sliced
• 2 tablespoons sliced or slivered almonds
• 2 tablespoons shredded unsweetened coconut
• ½ teaspoon Sesame Szechwan Salt
• 2 tablespoons chopped crystallized ginger
• 1 large dried fig, chopped
• 1½ cups sushi rice
• 2 teaspoons soy sauce
• Oil for coating grill grate and grill screen
• 2 teaspoons toasted sesame oil
• Juice of 1 lemon
• 2 tablespoons soy sauce
• 4 dried lotus leaves
• 2 whole red snappers or sea bass, about 2 pounds each, scales, gills, and fins removed
• 2 tablespoons chopped fresh cilantro