Trout:

• 6 x 120g ocean trout fillets, skin on, pin-boned
• Murray River Salt Flakes

Coriander coconut paste:

• 100g desiccated coconut
• 180ml hot water, for soaking
• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 small green chillies, chopped
• 1 tsp ground cumin
• 85ml coconut milk
• 60ml lime juice
• 1/2 tsp freshly ground black pepper
• 1 tsp sea salt

Pickled cucumber:

• 3 continental cucumbers
• 2 tsp salt
• 120g caster sugar
• 240ml rice wine vinegar

To serve:

• 1 bunch coriander leaves, picked
• 100g bean shoots
• 50g young coconut, sliced
• 1 red chilli, finely sliced
• Lime wedges
• Crispy fish skin