Step 1

Preheat the oven to 180°C.

Step 2

Measure a piece of foil to double the length of the fish. Brush foil with oil, then place fish at one end. Fill the fish cavity with the lime, lime leaves and lemon grass. Brush the exposed skin of the salmon with oil. Fold foil over, then press to seal, but allowing an air pocket around the fish. Place on a large baking tray and roast for 10 minutes per 450g. Remove from the oven, then open up the foil slightly and allow to cool.

Step 3

Meanwhile, to make beurre blanc, place lime juice and wine in a small saucepan over medium heat. Simmer for 1 minute then start whisking in the butter, a few pieces at a time. Continue until all the butter has been added, then season with salt and pepper. Set aside and keep warm.

Step 4

To make the salsa, place ginger, fish sauce, vinegar and sugar in a bowl and stir to dissolve sugar. Place tomato and shallots in a separate bowl and stir through basil and dressing.

Step 5

Cut through skin along the back of the fish and around the head and tail. Peel away skin and invert fish onto a platter. Place chilli sauce in a pan with 1/3 cup cold water over low heat and simmer for 1-2 minutes, stirring to combine. Brush over the flesh of the salmon. Just before serving, stir salmon roe into warm beurre blanc. Serve fish with the beurre blanc and salsa and lime wedges, if desired.