Step 1

Combine wine, coriander, garlic and soy in a bowl. Add fish and coat well. Leave to marinate for 30 minutes.

Step 2

For pesto, process all ingredients except oil and lemon juice in a food processor. With motor running, slowly add oil, then add juice.

Step 3

Rinse rice in cold water several times. Place in a saucepan with coconut milk, pandanus leaf, 400ml water and 1 teaspoon salt. Bring to boil, reduce heat to low, and simmer for 15 minutes until cooked. Drain and discard leaf.

Step 4

Cook fish on a chargrill or barbecue over medium-high heat for 3-4 minutes each side. Serve with pesto and rice.