1. To make the coriander oil, blanch the coriander leaves in a saucepan of boiling water until vibrant green, about 30 seconds. Strain and add to a blender or food processor with the oil. Blitz to combine then strain through a fine mesh strainer. Set aside.

2. To make the dressing, combine all the ingredients in a bowl and using a fork, whisk to combine.

3. Add the pieces of kingfish to a platter. Drizzle over the ginger-ginger dressing, a tablespoon at a time until the fish is just dressed, not drowning. Add a few drops of coriander oil and scatter over the jalapeno slices and an edible flower or two if using. Season generously with salt and pepper and serve.

Tip: Dress the fish just before serving. If it sits in the dressing, the acidity will denature the protein in the fish, turning it opaque and firming the texture.

Recipes to cook the Good Food Guide trends at home