Mix the two oils together and brush onto the warehou. Char-grill (preferably over charcoal or wood embers) the warehou on a hot barbeque, brushing each piece frequently with the oil mix.

Beat the butter to a soft cream. Add the wasabi, ginger and lemongrass. While continuing to beat, slowly pour in the sake… little by little so as not to curdle the creamy butter. Finally add the coriander and seasoning.

Place your grilled warehou onto your favourite salad or maybe some grilled vegetables then spoon a generous dollop onto each piece of fish. Give it a minute to half melt and ooze down the fish a little before serving.