Steamed Coral Trout with Lime & Coconut Sauce and Gingered Sweet Potato Puree

2 teaspoons Garfish chopped

2 teaspoons Red chilli's banana - the long ones

1 bunch Coriander root and stem

2 sticks Lemongrass bottom third only - carve very thinly

2 tins Coconut milk

2 teaspoons Palm Sugar

50 ml Fish sauce

2 Lime Zest

6 juices of Limes

2 Kaffir lime leaves not essential

4 x 180grams of Coral Trout Skin on

1 1/2 kg Sweet potatoes

2 tablespoons Crispy fried shallots with sea salt

1 Lime cut into segments

1 Kaffir lime leaf cut as thin as possible

2 coriander sprigs and other hers you like

Juice of Ginger

1 tablespoon Butter

sea salt

White pepper