Crispy trout with mango piri piri & kachumbari

For the piri piri, put 450g mango, 2-3 red chillies, the garlic, half the basil leaves, the cumin, 2 tbsp oil and the juice of 1 lime into a blender and blitz until smooth. Pour into a lidded saucepan, season with the sea salt, then cover and simmer over a low-medium heat for 15-20 minutes, until thickened and slightly deeper in colour.

For the kachumbari, dice the remaining mango to about 1cm and combine in a large bowl with the tomatoes, cucumber, salad onions, 1 finely diced red chilli, the lime zest and remaining juice. Toss, cover, then leave to rest in the fridge for 10 minutes for a crisp and vibrant bite.

Heat a frying pan over a medium-high heat and add 2 tbsp oil. Pat the trout fillets dry and season on both sides. Cook 2 fillets, skin-side down, for 4-5 minutes, depending on their thickness. Once the skin is crispy and the colour changes halfway through the flesh, flip and cook for 1-2 minutes more, until the fish is opaque and flakes easily with a fork. Repeat with the remaining fillets and 2 tbsp oil.

Add a pinch of sea salt flakes, crushed, and the remaining oil to the kachumbari and toss gently. Scatter over the remaining basil leaves, whole or torn.

Spread the piri piri on a plate, add the fish, skin-side up, with the kachumbari on the side, or serve the fish on top of the salad on a platter, with the piri piri in a jug on the side.