Place a large roasting pan on the stove and fill one third full with water. Add the reserved spring onion roots, ginger trimmings, garlic peelings, coriander roots and a splash of the sesame oil and bring to the boil

To make garnish, place the spring onion, ginger, garlic, chillies half the coriander in a bowl. Once the fish has been steaming for 10 minutes, scatter half the garnish over the fish, then cover again with the foil. Steam for another 3-5 minutes or until cooked through.

While the fish is steaming, place the sauce ingredients in a small saucepan and stir over low heat until hot

Place the rice bran oil in a small saucepan over medium - high heat until it is smoking when you pour it over the fish so it is hot enough to caramelise the sugar but don’t leave it unattended. Pour smoking hot rice brand oil over the trout, then scatter over the remaining coriander leaves and serve immediately.