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Seared ocean trout with ginger, chilli and shallot sauce recipe

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  • Cuisine: Modern Asian
  • Serves 4

The sauce can be made up to a week ahead and refrigerated in a covered container.

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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
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preparation
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.

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