serves
6-8
prep
30 minutes
cook
10 minutes
difficulty
Mid
serves
6-8
people
preparation
30
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
Purple pickles
- ½ cup red cabbage
- ½ cup purple cauliflower
- ¼ red onion, peeled
- salt as needed
- 200 ml white vinegar
- 100 ml water
- 100 g sugar
- 5 g salt
Sweet plum and citrus dressing
- ⅓ cup plum sauce
- 2 tsp lemon juice
- 3 tsp water
- 2 tsp light soy sauce
- 3 tsp sesame oil
Crispy taro
- 200 g taro, peeled
- vegetable oil, for frying
- Salt, as needed
Crispy wonton skins
- 50 g wonton skins (about 5)
- vegetable oil, for frying
- Salt as needed
Crunchy mix
- 3 tbsp fried shallots
- 1 ½ tbsp fried garlic
- Pinch salt
- Pinch sugar
- 1 tsp sesame seeds, toasted
Salad vegetables
- 1 spring onion, cleaned
- ½ carrot, peeled
- ¼ telegraph cucumber
- 1 x 30 g piece daikon, peeled
- ¼ cup coriander, leaves picked
To assemble
- 300 g ocean trout, deboned and skin off
- 1 tbsp toasted peanuts
- ¼ cup jellyfish tossed in chilli oil (optional)
- Crispy vermicelli noodles, to garnish (optional)
Instructions
- For purple pickles, cut purple cauliflower into small florets, finely slice red onion and red cabbage, place in a mixing bowl and lightly salt vegetables, allow to sit to draw away some moisture for 30 minutes. Drain in a colander. Place vegetables in a small jar or bowl.
- In a small saucepan, bring vinegar, sugar water and salt to the boil, once boiling, pour over vegetables to cover, allow to cool and store in the refrigerator.
- For the sweet plum and citrus dressing, in a small bowl mix all ingredients to combine and set aside.
- For the crispy taro, using a mandolin or sharp knife, slice taro into thin matchsticks, rinse in water until water runs clear, drain well and pat dry
- Heat oil in a large saucepan or deep fryer, heat oil to 150’C – carefully lower in taro and deep fry, stirring incrementally until crispy and lightly coloured, drain onto absorbent paper towel and season lightly with salt. Set aside until ready to use.
- For the crispy wonton skins, cut wonton skins into small triangle shapes, and sperate shapes with your hands.
- Heat oil in a large saucepan or deep fryer, heat oil to 180’C – carefully lower in wonton skins and deep fry, stirring incrementally until crispy and lightly coloured, drain onto absorbent paper towel and season lightly with salt. Set aside until ready to use.
- For the crunchy mix, in a small bowl mix all ingredients to combine. Set aside.
- For the salad vegetables, slice spring onions into a fine julienne, using a mandolin or a sharp knife – julienne carrot, cucumber and daikon – keep each vegetable separate.
- To assemble, arrange sliced ocean trout on a large serving platter, place julienned vegetables in neat piles on the plate to distinguish each vegetable, drain some of the pickles and jellyfish (if using), arrange on the plate, top with crispy taro, fried wonton skins and vermicelli (if using). Pour dressing over the top and sprinkle on crunchy mix before serving.
Victor Liong creates a Chinese banquet in Please Eat Slowly on SBS Food and SBS On Demand.
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.
