Being in Bernie, Australia it makes sense to write about Tasmanian Sea Trout. Here is a dish of slow cooked Tasmanian Sea Trout on warmed papaya with shiso leaf and crispy lotus root. The lotus root provides a crisp nutty texture to the tender fish. The papaya is warmed and dressed with lime juice and salt a firm terrine like texture below the fish. The shiso leaf adds an herbal note, which piques the flavors of the fish and the papaya. A pomegranate syrup adds an acidic point to the dish.