GINGER & SHALLOT CORAL TROUT
Coral trout is one of the true delicacies of the ocean. When cooked the right way, the meat just falls off the bones and melts in the mouth. The coral trout’s flavour is truly enhanced when cooked with Asian influenced ingredients. This dish will leave you feeling satiated and send your taste buds travelling towards Asia.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 8 people
2.5kg whole coral trout, scaled and cleaned
1 lemon, juiced
1 tbsp sesame oil
Salt and pepper to season
1 bunch shallots, cut into thin strips
¼ cup soy sauce (or tamari sauce for gluten free option)
Ginger and shallot sauce
1 tbsp white wine vinegar
1 shallot, finely diced
1 small red chilli, finely diced
2 tbsps sesame oil
2 tbsps soy sauce
½ bunch coriander, cleaned, leave and stalks connected
¼ bunch spring onions
1 large red chilli sliced longways
2 cups basmati rice
2 tsps coconut oil
6 cups water
400ml light coconut cream
1 tbsp himalayan salt
Asian Slaw Salad
2 carrot grated
1/2 white asian cabbage, finely chopped
¼ purple cabbage, finely chopped
¼ cup bean sprout
¼ cup pea shoots
½ bunch shallots, finely diced
Sesame seeds white and black to season on top
Dressing: 1 tsp peanut oil, 1 tbsp olive oil and 2 tbsp white wine vinegar.
Turn the BBQ on medium heat.
To cook the rice, melt the coconut oil in a pot on medium heat, then add 2 cups of rice and mix through until slightly browned. Once browned, add the water and leave to cook for 10 to 15 minutes. Once the water has almost evaporated, bring the heat down to low, add the coconut cream and stir through evenly.
Chop the ingredients for the salad and dress. Set aside until the rice and fish are ready to serve.
Rub the fish with sesame oil and lemon juice, then first wrap it in baking paper, and second wrapped it tightly with aluminium foil.
Place the fish on the BBQ and close the lid. After 10 minutes open up the aluminium foil and baking paper, and stuff the shallots into the fish and some on top. Pour ¼ cup soy sauce over the fish, then re-seal and allow to cook for another 20 minutes or until ready. Flip the fish once during this time.
Once the fish has been cooked, remove from heat and place on a platter.
Place all the sauce ingredients into a small saucepan over medium heat until smoking. Stirring slowing while on the stove. Open the aluminium and baking paper wrap and garnish the fish with shallots, coriander, chilli and the ginger and shallot sauce.
Serve with coconut rice and Asian slaw salad