Crispy trout

SERVES 2

2 trout fillets, about 125g each, with skin on Dash of olive oil Sea salt flakes and freshly ground black pepper

FOR THE SALSA

Handful of coriander (leaves and stalks), roughly chopped

Thumb-sized piece of fresh root ginger, peeled and chopped

Thumb-sized piece of fresh turmeric, peeled and chopped

1 garlic clove, peeled and halved

2 spring onions, roughly chopped

1 large red chilli (use as much as suits your taste) deseeded and chopped Juice of 1 lime 2 tsp sesame oil 2 tsp soy sauce 2 tsp clear honey 1 tsp Thai fish sauce (nam pla) PLACE all the salsa ingredients in a food processor and pulse to form a coarse paste. Heat a griddle pan or large frying pan over a high heat. Drizzle fish with a little olive oil and season, then place skin-side down in the pan, pressing lightly. Cook for 3-4 minutes until the skin is crisp. Gently flip the fillets over, reduce heat and cook for 2-3 minutes until cooked through and opaque (timing depends on fish thickness). Serve drizzled with the salsa.