1. In a bowl, toss the zucchini, cabbage and 3 tbsp (25 g) of the pumpkin seeds with the mirin and vinegar. Season with salt and pepper.

2. In a large non-stick skillet over medium-high heat, brown the fish in the oil for 5 minutes or until the desired doneness, flipping halfway through cooking. Season with salt and pepper.

3. Serve the zucchini salad with the trout and avocado slices. Drizzle with sriracha mayonnaise and sprinkle with the remaining pumpkin seeds.

NOTE FROM RICARDO

Make your own sriracha mayonnaise by mixing 1/2 cup (125 ml) of mayonnaise with 2 tsp (10 ml) of sriracha sauce. To create a zig-zag drizzle effect, fill a small sealable bag with the mayonnaise, snip off the tip of one corner, and squeeze.