PINEAPPLE GRILLED TROUT WITH A MANGO AND LIME SALSA

Ingredients

1 mango, peeled, pitted and cubed 1 avocado, cubed 2 zested and 60 ml juiced limes 60 ml olive oil a handful fresh coriander, finely chopped 1 1/4 tsp sea salt flakes 2 tbsp white sugar 2 1/2 tbsp rice wine vinegar 1 red onion, thinly sliced 4 x 200 g trout fillets 3 tbsp soya sauce 2 tbsp light brown sugar 2.5 cm piece ginger, peeled and chopped 1 garlic clove 1 tbsp fish sauce 1 pineapple, skin and core removed, then roughly chopped

Cooking Instructions

Process the fish sauce, pineapple, garlic, ginger, brown sugar and soya sauce in a blender. Marinate the trout for 30 minutes to 1 hour in half of the pineapple mixture. Reserve the remaining mixture for serving. For the onion pickle, bring a saucepan of lightly salted water to a boil over a high heat. Add the sliced red onion, blanch it for 30 seconds, then drain it well. In a small bowl, whisk together the rice wine vinegar, white sugar and a ¼ teaspoon of sea salt flakes. Add the drained onion and stir to combine. Set aside to pickle at room temperature for at least 20 minutes, stirring occasionally. For the salsa, whisk the coriander, olive oil, lime juice, lime zest and the remaining teaspoon of sea salt flakes in a medium bowl. Heat the grill and cook the trout to your liking. Mix the cubed avocado and mango with the coriander dressing. Drain the pickled onions, scatter them over the salsa and serve with the grilled trout, topped with remaining pineapple mixture.

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