Cured Trout with Rice Paper Crackers and Lemongrass

Ingredients

• 300 ml light soy sauce
• 3 tbsp brown sugar
• Finely grated rind and juice of 4 limes
• 4 kaffir lime leaves, chopped, plus 1 extra, very thinly sliced
• 2 long red chillies, seeds removed (optional), coarsely chopped
• 2 lemongrass stalks (white part only), finely sliced
• 2 garlic cloves, coarsely chopped
• 1 piece (about 4cm) ginger, coarsely chopped
• 100 gm (about 1 bunch) coriander, trimmed
• 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned
• 200 ml vegetable oil
• 6-8 rice paper wrappers
• ½ pomelo, or pink grapefruit, segmented
• ½ cup (loosely packed) Thai basil
• ½ cup (loosely packed) coriander
• ½ cup (loosely packed) mint
• ½ cup fried shallots (optional)
• Lime wedges (optional), to serve