Preheat a charcoal grill.
For the dressing: Mix the ginger, sugar, garlic, chile, water, fish sauce, and vinegar. Set aside.
Season both sides of the fish with salt and freshly ground black pepper.
Now cover the fish with betel leaves, then enclose in the wire rack.
Char grill each side of the fish for 15 to 20 minutes on medium heat.
Cover the fish with the fish sauce dressing and garnish with sliced chile and spring onions.