Place the dark soy sauce in a saucepan with the sugar and allow the sauce to reduce and thicken.

Heat up the sunflower oil in a saucepan and carefully deep-fry the ginger until golden brown. Remove with a slotted spoon and set aside on absorbent paper where they will drain and crisp up further.

For the risotto, saute the onion, garlic and mushrooms in the butter and Olive Oil until softened. Add the NOMU Oriental Rub and continue to fry for another minute until fragrant. Add the rice and stir until completely coated in the onion mixture. Toast for a few minutes, stirring, then deglaze the pan with the wine. Gently simmer until the alcohol is cooked off, then gradually stir in the hot stock one ladleful at a time, waiting for the rice to completely absorb each portion before adding more. Continue this process until the rice is creamy and perfectly al dente. Toward the end of the cooking time, add the sliced spring onion. For a touch of creaminess add a tablespoon of butter just before serving.

Rub some Olive Oil over the fish with a few good grindings of NOMU Seafood & Fish Grinder. While cooking the risotto, sear the trout in a very
hot wok, skin side down until golden and you have a beautiful crispy skin. For seared rare trout, cook the skin side for 2 minutes, flipping the trout over to the other side for 30 seconds only.

For the pak choy, simply steam in a bamboo steamer until tender but al dente.

To serve, drizzle warmed plates with the soy sauce reduction, place the risotto on top and garnish with deep-fried ginger. Place the blanched pak choy next to the risotto topped with the seared fillet of trout. Serve with a slice of fresh lime.