The reason I like leatherjacket for this classic dish is that it has a really simple bone structure so it’s easy to eat. You could use sole, ocean perch, snapper, or in fact any fish you like. I also like to deep-fry the fish fillets in a light batter and drizzle this sauce over the top.
To make the paste, pound the coriander roots, sea salt, chillies, garlic and shallots in a mortar with a pestle until you have a fine paste. Or use a blender to process the ingredients, adding alittle water if necessary.