• Preheat oven to 180°C.
• Fillet the coral trout and remove the skin from each fillet. Set the skin and fillet aside.
• Remove the cheeks and the wings. Add to a bowl with fish sauce. Set aside to marinate.

For the Fish Broth

• Add the fish frame and head to a stockpot with the vegetables, fish stock and 2 litres of water.
• Simmer on a medium heat for 30 minutes.

For the Wontons

• Combine all the ingredients in a bowl and mix until a dough is formed. Turn onto a clean work surface and knead well for 3-5 minutes. Add a further teaspoon of water if needed to achieve a smooth dough.
• Wrap in cling film and set aside to rest for at least 20 minutes.

For the Wonton Filling

• Finely chop 300g of the filleted fish and add to a bowl.
• Using a microplane, grate the ginger, garlic, lemongrass and lime zest into the bowl. Add the coriander, fish sauce and oil. Mix and set aside.

For the Curry Paste

• Toast coriander seeds and cumin seeds in frypan over a medium heat for 2-3 minutes until fragrant. Add to spice blender to grind finely.
• Add to a mini food processor with all other ingredients, except oil and blend until smooth. Add the oil and paste to large saucepan on a medium heat and fry for 10 minutes, stirring regularly.

For the Coconut Curry Sauce

• Add all sauce ingredients to the curry paste and simmer for 30 minutes.
• Strain and set aside in a serving jug.

For the Crispy Fish Skin

• Scrape off any flesh, then pat dry.
• Brush with oil and season with salt then place on baking tray.
• Cook for 15 minutes or until crispy. Break up and set aside.

To Assemble the Wontons

• Unwrap the dumpling wrapper dough and divide into two. Lightly roll the dough out and then pass through a pasta machine.
• Laminate the dough three times through the widest setting of a pasta machine. Continue to reduce the thickness of the dough until the 2^nd or 3^rd lowest setting or you can see your hand through the dough.
• Place onto a lightly floured surface. Using a 9cm diameter round cutter, cut discs from the dumpling wrapper dough.
• Spoon a heaped teaspoon of the wonton filling into the centre of each disc and shape the filling into an oval shape. Fold the dumpling wrappers in half over the length of the filling, pinching the edges of the dough together to form a crescent.   Bring the ends in towards each and pinch together to form the wonton.
• Bring a large saucepan of salted water to the boil. Cook the wontons for 3-5 minutes or until they float to the surface. Remove and set aside.

To Cook the Fish

• In a frypan, heat the grapeseed oil on a medium-high heat and fry the fish cheeks for 30 seconds each side. Set aside on a paper towel.
• Then fry fish wings for 2 minutes each side until cooked through. Place on paper towel with the cheeks.

To Serve

• Arrange four dumplings in each bowl. Put cheeks in the middle of the dumplings with the fish wing on top.
• Arrange shards of the crispy fish skin around the wontons. Garnish with finger lime pearls and Geraldton wax leaves. Serve with the sauce on the side.