Take a large non-stick Teflon pan and place on relatively high heat, drizzle on a little olive oil.
Season skin of fish and place fish skin side down in a pan for five minutes.
Initially when you put the fish in the pan, hold down with a wooden spatula for a minute so the fish doesn’t curl up.
Turn fish over and cook for a further five minutes.
Turn fish back over to skin side down, lower heat, pour off any excess oil and leave for another five minutes while you toss the salad and the skin goes really crispy.
In a large stainless steel bowl or similar add the green mango, chilli, coriander and cherry tomatoes, give it a good dose of palm sugar dressing, divide onto 4 plates and place a piece of crispy skin coral trout on top and serve with ½ lime (optional).
Dressing for Salad
Grate of chop palm sugar into a small stainless stell saucepan – add tamarind paste, water and bring to a gentle simmer.
Strain and allow to cool.
Once cool, add lime juice and fish sauce.
Taste and adjust to palate if need be.
Any dressing left over – put in a jar and refrigerate for up to 4 weeks.