Step 1

Cook potato in a saucepan of boiling, salted water for 12-15 minutes until tender and cooked through. Drain and allow to cool slightly.

Step 2

Meanwhile, whiz coriander, spring onion, sesame oil, chilli, soy, vinegar and garlic in a small processor until a smooth paste. Transfer to a bowl and mix with mayonnaise. Fold through potato.

Step 3

Heat olive oil in a large frypan over medium-high heat. Season fish and cook, skin-side down, for 3 minutes. Turn and cook for a further 2 minutes or until cooked through.

Step 4

Garnish the potato salad with fried Asian shallots and sesame seeds, then serve with fish, salad leaves and lime wedges.