Passion fruit dressing  by Shalini Nanda

Remove the pulp from two ripe purple passion fruit and push it through a strainer to remove the seeds. You should have about two tablespoons of thick extract.

For the passion fruit dressing:

  • 2 tbsp thick passion fruit extract
  • 1 tsp sugar or honey
  • 3 tbsp neutral tasting oil
  • A few sprigs of fresh coriander, leaves only (save the stems)
  • 1/4 tsp freshly grated young ginger
  • 1/4 tsp finely sliced hot green chilli
  • Salt to taste

Chop the coriander leaves finely and whisk all the ingredients together to make an emulsion. Set aside.Whisk again just before serving.

For the fish:

(to serve two)

  • 1/2 cup finely chopped shallots.
  • 1/2 cup oil
  • 2 tbsp butter
  • salt and pepper
  • Finely chopped coriander stems

Pat the cleaned fish dry and then rub a mixture of salt, pepper and chopped coriander stems over and inside the fish.

Heat the oil and butter in a pan (you can bake or broil the fish too, but trout loves this butter bath!) and add the shallots.

Stir for a minute, then add the fish. Cook both sides on medium heat. Remove to a platter and serve it up with a side of roast potatoes and a dollop of the passion fruit dressing.

I think this would make a great marinade for pork ribs or chops and oily fish like salmon. It also makes a terrific salad dressing – perfumed, sharp and with just a little bite.

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