Preheat the oven to 225°C. Line a shallow oven dish with baking paper.

Place the salmon in the dish, skin side down. Season with salt and black pepper. Spread the chili-garlic sauce evenly over the fish. Roast in the oven for about 20 minutes, or until the trout is cooked through.

Bring water to the boil for the rice. Cook the rice about 10-15 minutes.

Rinse and slice the cucumber and radishes into a bowl. Grate in the zest of a washed lime and squeeze in the juice. Season with salt, sugar, white wine vinegar, and oil.

Serve the salmon with rice and cucumber salad.