© Mitsubishi Electric Australia 2023
Preheat oven to 200°C. Season the ocean trout with salt and pepper. Arrange on a lined oven tray. Pour the pomegranate molasses into a small saucepan. Finely grate half the ginger and squeeze half the limes, then add to the saucepan with the vermouth and bitters Set over a moderate heat and simmer until thickened.
Brush the trout with olive oil then bake for 10 minutes. Baste with the pomegranate mixture. Bake for 5 minutes, then baste again. Bake for a further 5 minutes.
Cut the remaining ginger into fine batons and segment the remaining limes. Toss with the lime leaves, chilli, lemongrass, shallots and herbs. Scatter over the fish.
Toss the cabbage with the vinegar, oil and sugar, then season generously with salt and pepper.
COOKS’ NOTES: * It is important to use avocadoes that are ripe, but still firm.