Ingredients

Serves 4 as an appetiser, 2 as a main

Salad:
100 g yellow cherry tomatoes, halved
100 g red cherry tomatoes, halved 
50 ml olive oil
2 tbsp red wine vinegar
1 tsp ginger juice
1 tbsp lemon basil or Thai basil
1 tbsp finely chopped shallots
1 tbsp finely sliced chives or spring onions
Salt and pepper to taste


Relish:
¼ tsp toasted shrimp paste
¼ tsp salt
3 tbsp finely sliced Lombok chilli
3 tbsp finely sliced shallots
3 tbsp finely sliced lemongrass
½ kaffir lime
1 finely sliced kaffir lime leaf
1 tbsp salad oil
Salt, to taste


Fish:
320 g  trout fillet cut into 4x80 g appetiser portions (or 2x160 g main course portions)
60 g untoasted white sesame seeds
2 tbsp salad oil
1 tbsp Asian sesame oil
Salt and pepper to taste
Sea salt for garnish

Method

Place cherry tomatoes a bowl. Drizzle olive oil, red wine vinegar and ginger juice. Add herbs, shallots, chives, salt and pepper. Toss ingredients and adjust seasoning. Set aside for a minimum of 30 minutes.

Crumble the shrimp paste and salt together in a bowl. (Please note that the following steps must be followed precisely in order to achieve the correct balance of flavours.) Add the shallots chilli and lemongrass and half tablespoon of oil and, using your fingers in a light rubbing motion, combine the ingredients for one minute. Finally add in the kaffir lime and squeeze in the juice of the half kaffir lime, throwing in the entire kaffir lime half into the mixture as well. Do a final toss and adjust the seasoning. Set aside.

Season the trout fillet with salt and pepper on both sides and pat one side with the sesame seeds. Heat the salad oil and half of the sesame oil in a skillet until lightly smoking and place the trout fillets, sesame seed side down, into the oil.  Sear the trout on one side only, until the sesame seeds are golden brown and the trout is cooked to your liking (at Mozaic we serve our trout rare). Remove from pan and drain on paper towels.

To serve, heap the tomato salad in the centre of a plate. Place the fish on top, sesame-crusted side facing up. Sprinkle with sea salt and the left over remaining sesame oil. Top with the lemongrass relish (discarding the kaffir lime half) and a sprig of fresh herb. Serve immediately.