Ingredients (Serves 4)

• 4 trouts
• 1 small bunch fresh coriander
• 4 shallots, shredded finely
• 1 small yellow bell pepper, deseeded and very finely chopped
• 1 small red bell pepper, deseeded and very finely chopped
• 2 green chillies, deseeded and finely chopped
• 1 to 2 red chillies, deseeded and finely chopped
• 1 tbsp lemon juice
• 1 tbsp white wine vinegar
• 2 tsp caster sugar
• salt and pepper
• fresh coriander, to garnish
• salad leaves, to serve

1. Preheat the oven to 180°C. Wash the trout and pat dry with absorbent kitchen paper. Season the cavities with salt and pepper and fill with a few coriander leaves.
2. Place the fish side by side in a shallow ovenproof dish. Sprinkle over the shallots, bell peppers and chillies.
3. Mix together the lemon juice, vinegar and sugar in a bowl. Spoon over the trout and season to taste. Cover the dish and bake for 30 minutes or until the fish is tender and the flesh is opaque.
4. Remove the fish with a fish slice and drain. Transfer to warm serving plates and spoon the cooking juices over the fish. Garnish with fresh coriander and serve immediately with chilli bean rice in you wish.

“To make chilli bean rice to serve with this recipe, cook 225 g long grain white rice in boiling water. Drain and return to the pan. Drain and rinse a 400 g can kidney beans and stir into the rice along with 1 tsp each of cumin and ground coriander. Stir in 4 tbsp freshly chopped coriander and season well.”

Ingredients (Serves 4)

• 4 tuna steaks
• ½ tsp finely grated lime rind
• 1 garlic clove, crushed
• 2 tsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• pepper
• 1 tbsp lime juice
• fresh coriander, to garnish
• avocado relish, tomato and lime wedges, to serve

1. Trim the skin from the tuna steaks, rinse and pat dry on absorbent kitchen paper.
2. To make the avocado relish, peel and remove the stone from one small ripe avocado. Toss in 1 tbsp lime juice. Mix in 1 tbsp freshly chopped coriander and 1 small finely chopped red onion. Stir in some chopped fresh mango or a chopped medium tomato and season well.
3. In a small bowl, mix together the lime rind, garlic, olive oil, cumin, ground coriander and pepper to make a paste.
4. Spread the paste thinly on both sides of the tuna. Heat a non-stick, ridged frying pan until hot and press the tuna steaks into the pan to seal them. Lower the heat and cook for 5 minutes. Turn the fish over and cook for a further 4 to 5 minutes until the fish is cooked through. Drain on absorbent kitchen paper and transfer to a serving plate.
5. Sprinkle the lime juice and chopped coriander over the fish.
6. Serve with freshly made avocado relish, lime wedges and tomatoes.

Ingredients (Makes 12)

• 350 g raw tiger prawns, peeled leaving tails intact
• 350 g scallops, cleaned, trimmed and halved
• 1 bunch spring onions, sliced into 2.5 cm pieces
• 1 red bell pepper,deseeded and cubed
• 100 g baby corn, trimmed and sliced into 1 cm pieces
• 3 tbsp dark soy sauce
• 1½ tsp hot chilli powder
• ½ tsp ground ginger
• 1 tbsp sunflower oil
• 1 red chilli, deseeded and sliced

Dip

• 4 tbsp dark soy sauce
• 4 tbsp dry sherry
• 2 tsp clear honey
• 2.5 cm piece root ginger, peeled and grated
• 1 spring onion, trimmed and very finely sliced

1. Soak 12 wooden skewers in cold water for 10 minutes to prevent them from burning.
2. Divide the prawns, scallops, spring onions, bell pepper and baby corn cobs into 12 portions and thread on to the skewers. Cover the ends with foil so that they do not burn and place in a shallow dish.
3. Mix the soy sauce, chilli powder and ground ginger and coat the shellfish and vegetable kebabs. Cover and leave to chill for about 2 hours.
4. Preheat the grill to hot. Place the kebabs on the rack, brush the shellfish and vegetables with oil and cook for 2 to 3 minutes on each side until the prawns turn pink, the scallops become opaque and the vegetables are soft.
5. Mix together the dip ingredients.
6. Remove the foil and transfer the kebabs to a warm serving platter. Garnish with sliced chilli and serve with the dip.