For the Soto
1 medium onion (peeled and diced)
1 medium carrot
2 large potatoes
200g butter
350g fish trimmings (bones, head, etc)
10cm lemongrass
1/2 tsp chilli powder
1/2 tsp tumeric powder
1lt water
375ml thick coconut milk
Salt & pepper to taste
1 fresh red chilli (thinly sliced)

For fish and rice:
500g ocean trout (cut into desired portion size)
1 tbl oyster sauce
1 tbl sesame oil
1 tbl frying oil
Zest of one lime
Sea salt
2 stalks of spring onions
200g glutinous rice

For the Soto:
Sweat onion and carrot for five minutes on medium heat.

Add fish trimmings, lemongrass, tumeric powder and chilli powder.

Top with cold water and bring to simmer point. Simmer for 20 minutes.

Add potatoes and simmer for further 20 minutes.

Strain liquid through coarse strainer and return to pot.

Add coconut milk.

Season to taste.

For the fish and rice:
Mix oyster sauce, sesame oil and lime zest.

Season ocean trout with sea salt, brush with oyster sauce mixture.

Heat oil in pan and sear fillets on both sides

Finish in oven at 180 degree

Steam rice until cooked

To Serve
Set sticky rice in centre of plate.

Pour soto around the rice.

Top rice with ocean trout and garnish with shredded spring onions and lie zest.