Coral Trout with Black Sapote Coulis

Spiced butter sauce

1. Combine all ingredients except butter in a saucepan.
2. Bring to the boil and infuse for 1 hour on low heat.
3. Reduce infusion to semi dry, add butter on low heat and whisk until butter sauce consistency.
4. Sauce should be thick and dark orange colour.
5. Strain sauce through fine chinois.

Vegetables

1. Fry shallots and garlic.
2. Then add mango and lychee, caramalise.
3. Add remaining ingredients and stir fry quickly.
4. Season with fish sauce and lime juice according to taste.

Crust

1. Chop all ingredients seperately using a knife (note do not use an electric blade as this will alter the texture of the crust).
2. Then place all ingredients together on chopping board and continue to chop finely for 1-2 minutes to enhance flavours.
3. Set aside.

Coral trout

1. Lightly brush one side of fish fillets with beaten egg.
2. Season with salt and szechuan pepper.
3. Apply a light layer of crust mixture.
4. Place fish, crust side down, in frying pan of heated oil.
5. Fry the fish until lightly coloured then turn and finishing cooking in oven (1800) for five minutes.

Black sapote coulis

1. Peel, chop, blend and add water to obtain a medium consistency.
2. Strain through a fine chinois.

black sapote

1. Place all ingredients in bowl and combine.
2. Lightly season with fish sauce and lime juice.
3. Serve in passionfruit halves.

To Serve

1. Drizzle spiced butter sauce generously on plate with alternating black sapote coulis.
2. Place fish, crab salad and stir fry vegetables, seperately on the sauce.