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For the marinade, place all ingredients in a food processor and whiz until well combined and coarsely chopped.
Preheat oven to 200°C/180°C fan-forced. Grease a large wire rack, then set rack over a large, deep baking tray.
Using a sharp knife, score fish on each side, then transfer to prepared rack. Spoon one-third of the marinade inside the fish cavity, spreading evenly. Rub remaining marinade over top of fish.
Roast for 25-30 minutes until just cooked. Remove from oven. Switch oven to grill function, on high. Return fish to oven and grill for 2-3 minutes until skin starts to blister and marinade caramelises.
Transfer fish to a serving platter. Sprinkle with shallot, coriander, chilli and sesame seeds, and serve with lime wedges alongside.