Using a sharp knife, cut incisions along both sides of the fish, about 1cm apart.
To make the marinade, place all the ingredients in a food processor and blend until smooth. Rub the fish with the marinade and place in the refrigerator for 30 minutes while you prepare your barbecue for direct cooking over a medium–high heat.
Put the fish onto a sheet of baking parchment and place over direct heat and cook for 8 minutes on one side, then turn the fish over on the paper and cook for another 8 minutes.
Meanwhile, warm the chilli jam with a little water to make a brushable paste. When the fish has cooked, brush it liberally with the chilli jam paste and cook for a further 1–2 minutes on each side.
Remove the fish from the parchment paper. Brush with any remaining jam and serve garnished with kaffir lime leaves, coriander and lime wedges.