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First make the mash. Put the squash in a saucepan with the garlic and ginger, cover with water and bring to the boil. Lower the heat and simmer, partially covered, for 10 minutes or until tender. Drain well and pick out the ginger.
Return the squash to the hot pan and add half the chilli, most of the coconut milk and the lime juice. Mash until smooth, adding the rest of the coconut milk, if needed.
Season and add three quarters of the coriander leaves. Taste and add more lime juice if needed.
Meanwhile, heat a tablespoon of the oil in a large frying pan over a medium heat, add the ginger matchsticks and fry for two minutes or until crisp. Remove and drain on kitchen paper.
Season the fish with salt and pepper. Add the butter and remaining oil to the frying pan set over a high heat. Place the fish, skin-side down, in the pan, then reduce the heat to medium. Cook for three to four minutes until the skin is crisp and golden and the flesh is cooked two-thirds of the way up. Turn the fish over, baste, and cook for a further two minutes.
Warm the mash if need be and spoon on to four plates. Top with the broccoli and fish and scatter over the crispy ginger, the remaining chilli and coriander leaves.