serves
10
prep
2:30 hours
cook
40 minutes
difficulty
Easy
serves
10
people
preparation
2:30
hours
cooking
40
minutes
difficulty
Easy
level
Infused with fresh citrus and whiskey flavours, finished with a hint of hickory wood smoke on the barbecue for an extra layer of smoky flavour, watch how to make this Hot smoked ocean trout with XO pippies.
With a side of a cured and smoked ocean trout served with pippies, this delish dish can be the ice-breaker at any party. You can encourage your guests to use their hands to scoop up the sauce and delightful pipi meat with the shells. Have a go at making sauce recipe, or if you're running low on time, use a good quality store-bought XO sauce.
Seaweed XO Pippies Source: SBS
Hot Smoked Ocean Trout with Seaweed XO Pippies Source: SBS
About Weber Store
Weber Store is where barbecue passion and know-how, hands-on experience, and exceptional customer service come together. It’s the place to go to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
Ingredients
Hickory hot smoked ocean trout
- 2 lemons, zest only
- 2 oranges, zest only
- 100 g caster sugar
- 100 g sea salt flakes
- 1 kg ocean trout
- 50 ml whisky
- 50 ml olive oil
- 3 cups hickory smoking chips
- Microherbs, to garnish
XO pippies
- 1 kg pippies
- 1 tsp cornflour
- 2 tbsp of vegetable oil
- 1 banana shallot, finely chopped
- 4 tbsp Africola Seaweed XO sauce or a good quality storebought XO (see recipe note)
- 100 ml chicken stock
- 1 tsp sugar
- ½ tsp of salt
- 3 tsp soy sauce
- 1 bunch spring onions, green and white parts sliced
- 1 bunch coriander, finely chopped
Instructions
- For the ocean trout, start by creating the cure by mixing the zests, sugar and salt together in a small bowl.
- Place the trout fillet skin side down on a wire rack on top of a rimmed baking sheet. Brush the flesh with the whiskey and then sprinkle the cure mixture over the entire fillet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking.
- Soak the hickory wood chips in water for 30 minutes.
- Prepare your barbecue for indirect cooking over medium heat (190°C) with a smoker box set up, following the manufacturer’s instructions. If using a Weber Q set up your barbecue with a convection tray, trivet and the Weber Q Smoker box set. Add the drained wood chips to the smoker box(es) and preheat the barbecue until smoke appears.
- While the barbecue is preheating, dust the cure mix off the ocean trout, place the ocean trout skin-side down on a sheet of baking paper and drizzle the flesh with the olive oil.
- Once the barbecue starts smoking, adjust the barbecue to indirect medium heat (190°C or lower if possible, as low as 120°C). Place the trout (on the baking paper) onto the barbecue. Smoke over indirect medium heat (or lower) for 30 to 40 minutes, or until the internal temperature reaches 60 degrees celsius or when the flesh is butter soft. Begin checking for doneness after 30 minutes using a probe.
- Remove from the barbecue and rest for 5 minutes before serving.
- When ready to serve, garnish with microherbs.
- For the XO pippies, mix the cornflour with 2 tablespoons of water until smooth.
- Preheat your barbecue for direct cooking over high heat (250°C-290°C) with a barbecue-safe frying pan or a large Weber Frying Pan.
- Once the barbecue has preheated, add the pippies to the cooking grill and grill over direct high heat, with the lid closed, for 2 to 4 minutes or until the pippies open. Remove the pippies as they open and set aside.
- While the pippies are cooking, add the oil to the pan, add, shallots and stir through quickly, cook for 2 minutes over direct high heat for the shallots to turn translucent. Add the stock, sugar, salt and soy sauce and simmer for 1 minute. Add the pippies and cook for 1-2 minutes until the shells fully open. Add the cornflour mixture, the spring onions and coriander. Toss to combine and cook for a further 2 minutes or until the sauce thickens slightly.
- Season with a touch more soy to taste. Pour into a serving platter.
Notes
• If using a charcoal barbecue, add your wood chips directly to the charcoal. The smoked ocean trout can be kept, covered, in the refrigerator for up to 1 week.
• Pippies are sold live. Ask your fish monger if they have been purged to eliminate any sand. If they have not been purged, leave in a saltwater solution in a cool room temperature area for several hours or overnight. To ensure that your pippies are fresh, tap on their shells, they should close, discard any that don’t close.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Infused with fresh citrus and whiskey flavours, finished with a hint of hickory wood smoke on the barbecue for an extra layer of smoky flavour, watch how to make this Hot smoked ocean trout with XO pippies.With a side of a cured and smoked ocean trout served with pippies, this delish dish can be the ice-breaker at any party. You can encourage your guests to use their hands to scoop up the sauce and delightful pipi meat with the shells. Have a go at making sauce recipe, or if you're running low on time, use a good quality store-bought XO sauce.
Seaweed XO Pippies Source: SBS
Hot Smoked Ocean Trout with Seaweed XO Pippies Source: SBS
About Weber Store
Weber Store is where barbecue passion and know-how, hands-on experience, and exceptional customer service come together. It’s the place to go to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
