Ingredients

Serves 2

Lightly Spiced Tasmanian Ocean Trout
2 x Tasmanian Ocean trout fillets, skin off (60g each)
Spice mix
2gms Cumin (ground)
2gms Coriander seed (ground)
1 gm Fennel seeds (ground)
Murray river salt
Freshly ground black pepper

Stir Fried Peas, Ginger and Fresh Coconut
5ml vegetable oil
12.5gms mustard seeds
12.5gms cumin seeds
17.5gms ginger
1 green chilli
60gms green peas, podded (frozen baby peas are fine)
Milk
10gms fresh grated coconut (frozen is ok)

Garnish
2 x fresh curry leaves, deep fried until crisp
1 x lemon juiced

Method

Stir Fried Peas, Ginger and Fresh Coconut
Heat oil in pan, add mustard and cumin seeds. Once seeds start to pop, add ginger and chillies, fry for 20 seconds.
Add salt and peas and fry for 20 seconds.
Add milk and reduce until milk is absorbed and peas are cooked.
Season to taste.
Mix in the fresh grated coconut.

Lightly spiced Tasmanian Ocean Trout
Combine spices. Lightly coat trout fillets with spice mix, top and bottom
Sear top and bottom until cooked to medium and rest

To Serve
Place stir fry to one side of bowl, trout to the other.
Squeeze lemon juice over the trout and the peas.
Garnish with crisp fried curry leaves.