Turn on BBQ.
Combine the nectarines, chilli, spring onion, coriander. Whisk together the sesame oil fish sauce and brown sugar, drizzle over salad, toss to coat. Place to one side.
Cook the fish fillets on a lightly oiled barbecue hot plate until tender.
Serve the fish topped with the salad.
You can also use snapper or any other firm white fish in place of barramundi.