• Pan seared ocean trout, coriander rice and turmeric broth


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4 x 180g ocean trout, skin on, seasoned well
garnish of snow pea shoots, bean shoots and julienne of red capsicum

Coriander pesto:
4 bunches coriander, washed and the roots removed
1 bunch of basil leaves, picked
75g pine nuts, roasted
70g parmesan cheese, grated
2 cloves of garlic, peeled
1 lemon, juiced
500ml olive oil

Coriander pesto rice:
100g coriander pesto
240g steamed rice

Turmeric and lime coconut sauce:
10 pieces fresh turmeric, peeled and cut into pieces
1 long red chilli, cut into pieces
2 cloves garlic peeled
2 peeled eschallots
1 tomato, cut into chunks
1 small red capsicum, cut into pieces
1 stalk of lemon grass, bruised then cut into pieces
1 small piece of ginger, peeled
1 small piece of galangal, peeled
2 lime leaves
1 bunch of coriander, chopped
100ml olive oil
2 litres chicken stock
200ml coconut cream
50ml lime juice
30g palm sugar, grated
5ml fish sauce

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.


To make coriander pesto, place the garlic, cheese, nuts into a blender. Add a little oil and process until a paste forms. Add coriander and basil and blend with the oil being slowly added to the mixture. Once it has combined add the lemon juice. Season with salt and pepper.

To prepare the coriander rice, place rice into bowl and add pesto. Mix through then place into 4 greased ramekin bowls and press down.

For the turmeric and lime coconut sauce, blend the turmeric, chilli, garlic, eschallots, tomato, capsicum, lemongrass, ginger, galangal, lime leaves and coriander. Place the oil into a saucepan with the bended ingredients. Cook until dry. Add the stock and reduce by ¾. Add the palm sugar, lime juice and fish sauce and cook until the sugar dissolves. Add the coconut cream and boil. Once it has boiled simmer for 5 minutes. Strain and keep warm.

Preheat oven to 200&degC. Place a heavy-based pan on high, add a little oil then place the fish in skin side down. Cook until the skin is crispy, turn over and cook for 30 seconds more. Remove and place into the oven for another 3 minutes.

To serve, take the rice from the ramekin and place into the centre of the plate. Place the trout on top (skin side up). Spoon the sauce around the rice and garnish with a small salad of snow pea leaf, bean shoots and julienne of red capsicum.