Billingtons

Oriental Trout Tartare

300g/11oz trout fillets, skinned and cubed

1 tablespoon Thai fish sauce

4 tablespoons lime juice

1 dessertspoon Dark Muscovado sugar, 1 small red chilli, seeds removed and

finely chopped

4cm/11/2 inch piece fresh ginger, finely chopped 1 clove garlic, crushed, pinch of salt

15g/1/2 oz coriander leaves

4 spring onions, sliced diagonally

1 teaspoon sesame seeds Salt and pepper

50g/2oz sugar-snap peas

1 small cucumber, peeled

1 tablespoon rice or

white wine vinegar

1 teaspoon Golden Caster sugar

1 teaspoon salt

50g/2oz bean sprouts

Make the marinade for the trout: Combine the fish sauce, lime juice, sugar, chilli, ginger, garlic and salt. Add the trout, stir well, cover and chill for 2 - 8 hours, stirring occasionally.
Cook the sugar-snap peas in a small pan of boiling salted water for 3 minutes, then drain in a colander under cold running water to preserve their brilliant colour. Spread out on kitchen paper to dry.
Cut the cucumber lengthways into quarters and remove the seeds. Slice thinly in diagonal slices.
Combine the vinegar, sugar and salt, stirring until dissolved. Toss the sugar snap peas, cucumber and bean sprouts in this just before serving, so the vinegar doesn't discolour the vegetables.
Drain the marinade off the trout, adjust the seasoning if necessary and combine the trout in the mixing bowl with the coriander leaves and spring onions.
Place the tossed salad on a serving plate and sprinkle with the sesame seeds.