1 large ripe plantain, cut into four pieces on the diagonal
1 green plantain, cut into thin rounds
pinch amchur powder
For the sea trout ceviche
6 tbsp lime juice
6 tbsp kalamansi lime (calamondin) juice
6 tbsp mirin
2 tsp dried lime powder
350g/12oz trout, diced into 1cm/½in cubes
small bunch spring onions, thinly sliced
½ pomegranate, seeds only
atsina cress, to garnish
Preheat the grill to its highest setting.
To make the tomatillo and yuzu mojo, put the tomatillos, onion, garlic and chilli on a roasting tray and grill for about 5 minutes, or until charred. Leave to cool completely. Once cool, tip into a food processor with the coriander and yuzu and blend to a purée. Season with salt and pepper.
To make the plantain, fill a deep, heavy-based saucepan half full of vegetable oil and heat to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the ripe plantain for 2 minutes, or until golden-brown. Remove it from the fryer using a slotted spoon and leave to cool on a plate lined with kitchen paper. Press the centre of each fried plantain piece using the back of a spoon to make a boat shape.
Place the green plantain slices into the hot oil and fry until crisp and brown. Set aside to drain on kitchen paper, then dust with the amchur powder and salt.
To make the sea trout ceviche, mix all the ingredients together and leave to stand for 5 minutes. Top with a handful of the spring onions.
To serve, smear a spoon of the tomatillo mojo on a small plate. Place the fried plantain boats on the tomatillo, then pile the sea trout ceviche on top. Scatter with the remaining spring onions, pomegranate seeds, plantain crisps and atsina cress. Serve immediately.