Instructions

1. Preheat the oven to 180°C.
2. Wash the fish inside and out, then pat dry with kitchen paper. Score the skin with a sharp knife on both sides.
3. Thinly slice the garlic, chilli and ginger. Put one piece of each into the cuts.
4. Thinly slice the lime. Put a row of these in the roasting tray and place the fish on top. Put the rest of the lime slices (cut in half) into the cavity together with the remaining chilli, garlic and ginger. Finally, add the coriander leaves, pushing everything tightly into the cavity.
5. Mix together the rice wine, soy sauce, sesame oil and seeds. Add some freshly ground pepper. Drizzle this mixture over the fish and cover the roasting dish with foil.
6. Bake for 20-25 minutes, until cooked through.
7. If you want crispy skin - turn the grill on medium-high and cook for a couple of minutes, until golden and the skin is sizzling.
8. Serve hot on a platter with coriander leaves and spring onion pieces scattered on top.