2 fillets ocean trout, 150g each with skin on
spelt flour to dust
1 tbls olive oil
½ cup water
2 tbls shaved coconut palm sugar
1 tbls fish sauce
2 tbls ginger, julienne
1 red chillies, sliced
1 tbls lime juice
1 tsp coconut vinegar
2 tbls ml vegetable stock or water
1 cup snow peas, sliced
1 carrot, julienne
1 bunch of bok choy, quartered
2 spring onions, sliced on diagonal, to garnish
A handful coriander leaves, to garnish
1 large red chillies, finely sliced, to garnish
To make dressing plae ll the ingredients in a small pot and bring to the boil. Drop to a simmer for 10 minutes. Cool slightly.
Lightly dust the fish with flour, heat your pan then add oil, place fish skin side down into the pan the hold for 1 min, leave to cook on a medium heat for another 2-3 min until the skin is crisp. Turn over the fish and cook for another 3-min or until cooked to your liking.
Steam your veggies in a little water for about 2 minutes, keeping them firm. To assemble, divide veggies between 2 plates then top with the fish. Finish with a good drizzle of the sauce then garnish.