Spice Crusted Ocean Trout with Tropical Salad

Ingredients:

• 2 ocean trout fillet
• 1 mango, deseeded, thinly sliced
• 1 zucchini, thinly sliced
• 5 small radishes, thinly sliced
• Fresh mint, finely chopped
• 4tsp ground cumin
• 4tsp ground coriander
• 2tsp hot paprika
• Sea salt, black ground pepper
• 3tbsp fish sauce
• 3tbsp vinegar
• 2tbsp sugar
• 2 gloves garlic, finely chopped
• 1 fresh chillies, finely chopped
• 1 lemon

Method
- Combine coriander, cumin, paprika, sea salt and pepper in a bowl, then rub over the fish. Cover the fish with plastic wrap and put in the fridge for 30-45 minutes to develop the flavours.
- Prepare the sauce for the Tropical salad: combine fish sauce, vinegar, sugar and a cup of water into a sauce pan, and place over medium heat. Stir well until just before the boiling point is reached, remove from the heat and allow to cool. After that, add garlic, chilli and stir in 2tbsp of lime juice.
- Heat the oil in a non-stick frying pan, add the trout and cook 2 minutes each side for medium or until cooked to your liking.
- Spoon the sliced vegetables into a plate, add the sauce and mix well by hand.
- Top the salad with the trout, fresh mint and sprinkle of lemon.

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