serves
4
difficulty
Mid
serves
4
people
difficulty
Mid
level
Ingredients
- 4 x 135g-165g Petuna ocean trout fillets, skinless, pin bones removed
- Salt and cracked black pepper
- Vegetable oil
- 1/4 punnet coriander cress (micro herb) or coriander leaves
- Cooked basmati rice, to serve
- Carrot sambal, to serve
Sauce (Makes about 1 2/3 cups)
- 1 long red chilli, coarsely chopped with seeds
- 1 clove garlic, coarsely chopped
- 2 tsp grated ginger
- 1/4 bunch (1/2 cup lightly packed) coriander leaves
- 1 green shallot, chopped
- 1/2 cup (125ml) Japanese salt-reduced soy sauce
- 1/2 cup (125ml) mirin
- 1/4 cup (60ml) sweet chilli sauce
- 1/4 cup (60ml) white wine
- 2 tsp sesame oil
Carrot sambal
- 1 medium carrot, grated
- 1 small onion, finely diced
- ½ cup freshly grated coconut
- 2 medium green chilli, finely chopped with seeds
- Juice of 1 lime
- 2 tsp crushed Maldive fish*
- 1 clove garlic, crushed
- 1 sprig curry leaves, finely chopped
- Salt and cracked black pepper
Instructions
Puree all sauce ingredients until well combined and ingredients are broken down. Transfer to a saucepan and simmer for 5 minutes.
Season the trout with salt and pepper. Lightly oil a hot frypan and cook the trout for 2 minutes each side. The trout should remain medium rare in the centre, so be careful not to overcook.
Place the trout on plates and spoon over some of the warm sauce. Garnish with coriander. Serve with warm rice, carrot sambal and remaining sauce.
To make the carrot sambal, combine the ingredients in a small bowl and season with salt and pepper.
Notes: Sambal also goes well with curries. It can be prepared up to 2 hours ahead and refrigerated in a covered container until required.
*Maldive fish is a Sri Lankan ingredient available from Sri Lankan food stores. If unavailable, substitute with fish sauce.
Beer match One Fifty Lashes Pale Ale
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.
