Lime, honey and a good pinch of salt give the watermelon here a sweet, sour and salty flavour, making this a refreshing summer salad to serve with just-warm roast trout. The fish is also great cooked ahead, chilled and flaked over the salad.
- 100 gm daikon, cut into batons
- 4 small (150gm each) ocean trout fillets, halved
- ½ tsp each dry-roasted coriander seeds and fennel seeds, finely ground with a mortar and pestle
- 2 tsp olive oil, plus extra to serve
- 800 gm seedless watermelon, cut into small wedges, about 2cm-thick
- Seeds from ½ pomegranate
- ½ small white onion, thinly sliced
- ½ cup (loosely packed) coriander
- ½ cup (loosely packed) mint
- Purple basil, radish cress and edible flowers (optional), to garnish
- 200 ml lime juice (from about 4-5 juicy limes), or to taste
- 80 gm mild blossom honey, or to taste
- 1-2 jalapeño, thinly sliced, or to taste
- 1Preheat oven to 200°C. Place daikon in 400ml iced water in a bowl with 1 tsp salt and stand until needed; the salted water will balance the bitterness and keep the daikon crisp.
- 2Season trout with ground spices and sea salt flakes. Heat oil in a large non-stick ovenproof frying pan over high heat, add trout, flesh-side down, and fry for 1 minute. Transfer pan to oven and roast until cooked to your liking (3 minutes for medium). Transfer fish to a plate to cool and remove and discard skin.
- 3For dressing, whisk lime juice and honey in a bowl to combine, season to taste and add jalapeño.
- 4Drain daikon and toss gently with watermelon, pomegranate, onion and herbs. Serve with trout, drizzled with jalapeño lime dressing and scattered with basil, cress and flowers.