This dish is memorable for the heady, fiery fragrance which hits you as you open the steaming parcel. Let’s face it, pepper, ginger and chilli are a potent mix, so this is probably not for the faint-hearted. Plain rice and cold beer are what’s needed.
Clean and scale the fish, leaving the heads on. Using a sharp knife, make a couple of diagonal slashes on each side of the fish. Put them in a dish large enough to take them in a single layer.
Combine the lime juice and sea salt flakes and pour over the fish, rubbing it all over the skin and into the slits. Leave to marinate for 15 minutes while you prepare the spice paste.