Serves 4

4 barramundi fillets
4 coriander roots
1 tsp sea salt
4 hot chillies
4 cloves garlic
2 tbsp palm sugar
2 tbsp fish sauce
60ml fresh lime juice
1 tbsp Spanish onion, minced
2 cups bean sprouts
1 cup rocket leaves
1 cup julienned carrots
1 cup baby sweetcorn
1 cup fresh coriander

With mortar and pestle, grind coriander roots, salt, garlic, chillies and palm sugar. Add lime juice, fish sauce and finish with minced onion. Score fillets before placing a tablespoon of mix over each and steaming for 10 minutes or until cooked to your satisfaction.

Toss together bean sprouts, rocket, carrot, sweetcorn and coriander and arrange on one half of the plate. Dress with remaining chilli and lime mix. Add steamed fish to the plate.