Pour yourself a glass of Jim Barry ‘Watervale’ Riesling 2016 (available from The Drinks List).
Light your charcoal barbecue. You are ready to cook when charcoal is covered in a light layer of white ash. If using a gas barbecue, preheat grill with lid down for 20 mins before cooking.
Wash the fish thoroughly under cold water and pat dry with paper towel.
Fill the cavity of the fish with spring onions, lime and coriander roots.
Gently rub olive oil into the skin of the fish before placing into a wire fish rack ready for grilling.
Place fish rack over an even layer of hot coals, close barbecue lid and grill for 12 minutes, before turning the fish rack over and repeating. The fish skin should be blistered and caught in spots, but definitely not burnt.
While the fish is grilling, assemble the salad by adding the leaves, spring onion and chilli to a large bowl. Set aside.
To make the dressing, pound the garlic, chilli, and palm sugar with a pestle and mortar until you have a paste. Slowly add the lime juice and fish sauce. The dressing should be a beautiful balance of sweet, sour, salty and spicy. Feel free to adjust it to suit your taste. Set aside.
To assemble, carefully remove the fish from the wire rack and place on serving plate. Scatter fried shallots over fish, along with half the dressing. Add the remaining dressing to the salad and toss well, before lying over the top of the fish. Finish with lime halves.