Caramelised trout with salad - VFA

Ingredients

• 400g rainbow trout fillet, cut into edible pieces
• 5 tbsp sugar
• 1 tbsp water
• 5 tbsp fish sauce
• 1 small knob of ginger, finely julienned
• 3 cloves garlic, smashed
• 1 tsp peppercorns
• 1 small continental cucumber, julienned
• 1 granny smith apple, julienned
• 1 carrot, finely julienned
• 1/2 cup coriander, chopped
• 1/2 cup Vietnamese mint, chopped
• 3 tbsp lemon juice
• 1-2 birds eye chili, thinly sliced