4. Add half of the chopped herbs and season with salt. Finish with sugar cane vinegar. 5. Serve poured over the top of the whole fish. Garnish with remaining fresh herbs.

Cover and cook over a low heat for 6–7 minutes, until the fish is nearly cooked through. Add the sugar and vinegar and simmer for 2 minutes, or until completely cooked. Garnish with coriander ...