Grilled Tasmanian ocean trout with roasted chilli, shallot and mint salad, ocean trout roe and fish

Ingredients

• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 x 500 g fillet of Tasmanian ocean trout, skin on
• vegetable oil for deep-frying
• 100 g ocean trout roe
• ½ teaspoon chilli powder
• ¼ cup olive oil
• 6 red shallots, finely sliced
• 12 cloves garlic
• olive oil
• 6 large red chillies
• 2 tablespoons shredded laksa (Vietnamese mint) leaves
• ¼ cup shredded spearmint leaves
• 1 handful mâche (lamb’s lettuce) leaves
• 1 small cucumber, seeded and cut into julienne
• 100 ml coconut vinegar
• 100 ml strained lime juice
• 2 pinches freshly ground black pepper
• ½ teaspoon chilli flakes
• 25 ml olive oil
• 3 drops sesame oil
• 25 ml Sugar Syrup
• 25 ml fish sauce