Thai Ocean Trout


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.