Crispy Skinned Ocean Trout

While the rice is cooking, slice the baby broccoli in half lengthways. Trim the green beans. Thinly slice the long red chilli (if using). Finely grate the garlic and ginger. Roughly chop the coriander.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the baby broccoli, green beans and a dash of water and cook, tossing, until just tender, 5-7 minutes. Cook 1/2 the garlic until fragrant, 30 seconds. Season to taste. 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 until just cooked through, 2-4 minutes each side. Set aside.

Return the pan to a medium-high heat. Add the coconut cream, ginger, brown sugar, fish sauce & rice vinegar mix and remaining garlic. Simmer, stirring often, until heated through, 1-2 minutes