Trout spring rolls and sweet chili sauc

• Heat a pan, add the butter, sunflower and sesame oil. Sauté the onions add peppers until cooked, add the ginger, garlic and sesame seeds.
• Add the cooked trout, soy and lemon juice. Cooked for a few minutes just to bring it all together and to reduce the soy sauce and lemon juice slightly.
• Make the slurry, mixing the flour and water together.
• Allow the mixture to slightly cool, and then roll the spring rolls. Put the spring roll pastry on a surface with a corner facing you.
• Place the flour paste along the edges of the opposite 2 sides. Place 50gr of mixture in the centre of the spring roll pastry and roll up folding in the 2 side corners as you go.
• Deep fry just before serving.

Sweet Chilli Sauce

• Heat the vinegar, water and sugar together in a saucepan.
• Stirring all the time until all sugar crystals are dissolved.
• Add the chillies, garlic and ginger, and reduce until a syrup consistency is reached.
• Serve chilled. Garnish with fresh coriander.