Rinse fish tails and pat dry with kitchen paper. Lay flesh side down on a board.
Squeeze over lemon juice and season with salt.
Place a small handful of cucumber, spring onion and celery vertically across the thickest end of the fillet.
Roll up so that the thinnest end of the fillet is on the outside.
Secure with a toothpick or athin stick of ginger.
Place fish spiral, standing up, into steamer lined with fresh ginger and lime slices.
Cover with foil or a lid and steam for eight to 10 minutes.
Purée melon and pour into a small pot.
Add honey, lime juice and pepper and simmer gently for 10 minutes until slightly reduced.
Stir in wasabi and cool. Drizzle over fish spirals.
NUTRITION PER PORTION: Energy 1 276 kJ; Carbs 11,1 g; Protein 30,9 g; Fat 14,7 g.