Grilled fish with carrot salad | Gourmet Traveller

Ingredients

• 3 tsp allspice berries, toasted
• 2 tsp black peppercorns, toasted
• 1 tsp each ground cinnamon and ground nutmeg
• 2 tbsp thyme leaves
• 1 Scotch bonnet chilli, seeds removed, finely chopped
• 3 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 1 tbsp extra-virgin olive oil
• 2 coral trout fillets (700gm each), skin on, pin-boned
• 2 limes, thinly sliced
• 4 pieces banana leaves, large enough to wrap fish (see note)
• Micro purple shiso, to serve
• Carrot escovitch
• 100 ml red wine vinegar
• 50 gm caster sugar
• ½ tsp allspice berries, crushed
• 1 fresh bay leaf
• 1 birdseye chilli, thinly sliced
• 500 gm mixed baby heirloom carrots, peeled into ribbons