Grilled coral trout with pickled Buddha's hands

Serves 4 Prep time 15 mins, cook 10 mins (plus pickling, infusing)

For pickled Buddha's hands, slice Buddha's hands very thinly and transfer to a bowl, add remaining ingredients, 25gm sea salt and 50ml water. Scatter over a non-reactive tray in a single layer, cover with a damp absorbent cloth and stand at room temperature, turning occasionally, keeping cloth damp, until pickled (1-2 weeks).

For olive oil sauce, dry-roast spices in a small frying pan until fragrant (1-2 minutes). Combine extra-virgin olive oil with spices and garlic, refrigerate to infuse (6 hours-overnight), pass through a fine sieve, then add herbs, lemon juice and rind and season to taste.

Heat a non-stick frying pan or char-grill over high heat. Season fish with sea salt, brush with olive oil and cook skin-side down, applying a little pressure so fish cooks evenly (3-5 minutes), then turn and cook until just cooked through (1-2 minutes). Drain on absorbent paper, transfer to a serving plate, top with pickled Buddha's hands, then dress with olive oil sauce. Serve with a green salad.