Score the butterfish down to the bone on each side, and place in a large ziplock bag.
Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth.
Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours.
Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish.
If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat.
If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil.
To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer.
Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
