Asian Sesame-Crusted Trout & Garlic Rice

While the rice is cooking, slice the broccolini in half-length ways. Roughly chop the Asian greens. Thinly slice the red onion (see ingredients). Finely grate the ginger.

In a small bowl, combine the rice wine vinegar and a generous pinch of salt and sugar. Stir to dissolve, then add the red onion and just enough water to cover the onion. Toss to coat, then set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add the baby broccoli and a dash of water and cook, tossing, until starting to soften, 3-4 minutes. Add the Asian greens and ginger and cook until tender and fragrant, 1-2 minutes. Add the soy sauce and Japanese dressing, toss to coat then transfer to a bowl. TIP: Add more water as you go to help the broccolini cook evenly

While the veggies are cooking, combine the southeast Asian spice blend, mixed sesame seeds and the salt on a plate. Pat the rainbow trout dry with paper towel, drizzle with olive oil and season with salt and pepper. Press the trout into the spice blend mixture to coat on both sides. Return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, cook the trout, skin-side down first, and cook until just cooked through, 3-5 minutes each side (depending on thickness). TIP: The spice blend will char slightly in the pan, this adds to the flavour!