Crisp Fried River Trout with Sweet Pork & Green Mango

Sweet Pork

1. Put the pork in the top of bamboo steamer, steam for 20 minutes or cooked through.
2. Cool, then cut into small diced pieces.
3. Heat 300ml of oil in a wok, add diced pork and fry over medium heat until crisp and golden.
4. Drain on absorbent paper, leaving 100ml of the oil in the wok.
5. Put star anise, ginger, garlic, coriander root and peppercorns into a mortar and pound to a uniform paste
6. Fry until crisp.
7. Drain away excess oil if necessary, add the palm sugar & 100ml water to the paste and cook over medium heat until the palm sugar has caramelised slightly.
8. Immediately add fish sauce and the otherv100ml water and mix well.
9. Combine the paste mixture with the pork & add 100g of deep fried eschalots
10. Set aside

River trout

1. In a heavy based fry pan or a wok place enough vegetable oil to immerce the fish
2. Heat the oil to just before smoking about 180c
3. Rub fish with a little fish sauce & place into hot oil & fry till crisp about 6 minutes
4. The fish should be a golden colour drain the fish & set aside

Dressing

1. In a mortar & pestle pound the garlic coriander root & chillis to a uniform paste
2. Add the palm sugar & fish sauce& combine until the sugar is dissolved
3. Add the lime juice & mix together taste for seasoning
4. The dressing should be sweet sour & salty
5. Adjust the dressing with more sugar or fish sauce if necessary

To Serve

1. Place the sweet pork on the crisp fried river trout.
2. Top with the salad.
3. Serve