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Toast coriander and fennel seeds until fragrant.
Blitz to a coarse powder.
Add spices to sugar and salt mix.
Add zests and mix well.
Cure your char for 2 hours, then wash off any additional cure and pat dry.
Mix all ingredients in a tall plastic container.
For the smoked fennel juice: smoke the fennel at low heat in the oven for 1 hour and then juice it.
Let infuse for 24 hours in the fridge.
Strain through a sieve.
Season to taste.
Thinly slice the fish and place on a plate.
Pour in tucupi dressing until the bottom of the plate is covered.
Garnish with drops of good quality olive oil, any fresh herbs, grapefruit segments (or any fresh citrus) and thin slices of raw chestnut.