Ocean Trout & Thai Coconut Sauce

While the rice is cooking, slice the broccolini in half lengthways. Trim the green beans. Thinly slice the long red chilli (if using). Finely grate the garlic. Finely grate the ginger to get 1 tsp for 2 people / 2 tsp for 4 people. Heat a medium frying pan over a medium-high heat. Add the shredded coconut (see ingredients list) and toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the broccolini, green beans and a dash of water and cook, tossing, for 3-4 minutes or until just tender. Add 1/2 the garlic and cook for 30 seconds, or until fragrant. Season with a pinch of salt and pepper. Transfer to a plate.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the ocean trout fillets dry and season both sides with a pinch of salt and pepper. When the oil is hot, add the ocean trout to the pan, skin-side down, and cook for 2-4 minutes on each side (depending on thickness), or until just cooked through. Transfer to the plate with the veggies. TIP: Place the fish on the plate skin-side up to keep the skin crisp!

Wash out the pan and return to a medium-high heat. Add the coconut cream, ginger, brown sugar, fish sauce & rice vinegar mix and remaining garlic. Simmer for 3-4 minutes, stirring often, or until heated through and the garlic has lost its raw flavour.