You're gonna want to grab two big spatulas. You'll need em'
1 Tbsp. vadouvan or other curry powder1 garlic clove, finely grated3 Tbsp. fresh lime juice, divided8 scallions, 4 whole, 4 very thinly sliced on a diagonalPrepare a grill for medium heat. Heat 1/2 cup oil in a small skillet over medium. Once oil is shimmering, stir in vadouvan and remove skillet from heat . Let cool in pan.
Combine curry oil, chile, ginger, garlic, chopped cilantro, and 2 Tbsp. lime juice in a small bowl. Season curry verde with kosher salt and set aside. Place fish on a cutting board and pat dry thoroughly with paper towels . Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, cutting all the way down to the bones . Place fish and 4 whole scallions on a rimmed baking sheet; season fish generously inside and out with kosher salt and pepper. Drizzle fish and scallions with remaining 1/2 cup oil .
Clean and oil grate, then immediately place fish and whole scallions on grill. Grill, turning scallions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board. Continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If fish is not ready, let it grill another minute or so, then try again.
Spoon curry verde on a platter and set fish on top. Scatter scallion mixture over and sprinkle with sea salt.
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