300g Humpty Doo Barramundi fillet, skin removed

2 tablespoons walnut oil 

¼ teaspoon crushed white peppercorns

½ teaspoon toasted ground coriander seed

Juice of ½ lemon

1 blood orange, juice and zest

1 firm avocado finely diced

2 red capsicum, cut into 1cm cubes

1 small banana chilli finely diced 

½ bunch of chives finely sliced

Pinch of sea salt flakes

Toasted ciabatta to serve

Dice the fish into ½ cm cubes and place into a mixing bowl.

Sprinkle over remaining ingredients, toss gently and serve on toasted ciabatta