Pinot Grigio is the perfect summer thirst quencher to serve alongside this light, yet flavour-packed fish dish. The punchy salsa of lime and kaffir lime leaves along with the other Asian aromatics accentuates the gin notes in the cured fish, and with a good hit of green chilli just begs to be enjoyed on a sunny day. This salsa is a game changer, you’ll be adding it to everything. - Jessie
Begin the fish one day ahead.
Combine all the ingredients except the fish in a bowl. You should have the texture of wet sand, add a little water if needed. Spread half the spice mixture in a glass or ceramic dish, add fish skin-side down and cover with the remaining spice mixture. Cover and refrigerate overnight. Remove fish from the dish, rinse and pat dry. Keep chilled until ready to serve. This can be done 1-2 days ahead of time, ensuring you rinse off the curing mixture no later than 12 hours.
Prepare the salsa before serving. In a small food processor or powerful blender blitz all the ingredients together except the coriander. Add the coriander once everything is minced, pulse to combine.
To serve, thinly slice the fish. Delicately lay fish out on a plate, drizzle generously with salsa and scatter fresh herbs and lime wedges.