OCEAN TROUT WITH PICKLED CABBAGE AND THAI CURRY REDUCTION

I don't mind admitting I have been reduced to tears once or twice in my life. I'm not sure what a curry gets reduced to, but here's a very simple sauce that works beautifully with the other components here.

THAI CURRY REDUCTION
2 teaspoons of yellow curry paste (you could also use laksa paste or red curry paste)
2 teaspoons of crispy prawn chilli paste (from Asian grocers)
4-5 tablespoons of coconut cream.

Put the three ingredients into a small saucepan and reduce over medium heat.

PICKLED CABBAGE
Fine slices of sugarloaf cabbage ( about 2 cups)
Teaspoon of salt
Teaspoon of sugar
Tablespoon of coconut vinegar
A few drops of sesame oil

Mix all ingredients and allow to macerate for about an hour

The skinned ocean trout was simply sautéed in grapeseed oil over medium-hi heat - but cooked only on the skin side. That's it. Give it a go.

OCEAN TROUT WITH PICKLED CABBAGE AND THAI CURRY REDUCTION