Baked Ocean Trout Fillet with Pomegranate, Lime and Ginger Glaze | Fast Ed

Ingredients

• 800g skinless ocean trout fillet, all bones removed
• sea salt flakes and freshly-milled black pepper
• ¼ cup pomegranate molasses
• 8cm piece ginger
• 4 limes
• ½ cup vermouth
• 1 tsp bitters
• 4 Kaffir lime leaves, very finely sliced
• 1 long red chilli, finely diced
• 1 stick lemongrass, very finely sliced
• 2 Tbsp fried shallots
• ½ bunch coriander leaves
• ½ bunch Thai basil leaves
• 1 cup Savoy cabbage, very finely sliced
• 1 cup red cabbage, very finely sliced
• 2 tsp apple cider vinegar
• 2 tsp avocado oil
• 1 tsp golden caster sugar