1.Place the thinly sliced kingfish in a bowl. Add eschalots, chilli and coriander roots/stems and leaves, reserving a few leaves for garnish. Gently mix the ingredients in the bowl and place in the fridge.
2.Juice the limes. With 10 minutes prior to serving, remove the bowl from the fridge and pour over the lime juice. Garnish with coriander leaves and serve.
Photography by Steve Brown for Clean Living by Hachette Publishing.Note