Fish Entertaining Main Asian

Coconut-spiced ocean trout with betel leaf and wombok slaw

Name: Coconut-spiced ocean trout with betel leaf and wombok slaw recipe
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 6
Cuisine: /asian, /asian recipes
Ingredients: 800g side of ocean trout, skin off; 1/4 large Chinese cabbage (wombok), shredded; 5 betel leaves (from Asian grocers), torn; 1 long red chilli, thinly sliced; 1/4 bunch coriander, leaves picked, plus extra, to serve; 1/4 bunch Vietnamese mint (from Asian grocers and selected supermarkets), leaves picked, plus extra, to serve; 60ml olive oil; Crispy shallots, to serve; 20.00 ml extra virgin olive oil; 2 tsp mustard seeds; 2 medium red onions, sliced; 1 green banana chilli (from specialty and Asian grocers), chopped; 3 sprigs curry leaves, leaves picked; 1 tsp fennel seeds; 2 tsp each ginger and garlic paste; 2 tsp turmeric powder; 80ml coconut cream; 20.00 ml lemon juice; 30.00 ml fish sauce (we used Viet Huong Three Crab Fish Sauce); 30.00 ml rice vinegar; 20.00 ml caster sugar; 1 garlic clove, finely chopped; 1/2-1 bird’s-eye chilli (depending on taste), finely chopped; 20.00 ml lime juice

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Adam D'Sylva Coconut-spiced ocean trout with betel leaf and wombok slaw — Brett Stevens

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by Adam D'Sylva

Chef

Apr 23, 2026

A whole world of flavours combine in this hearty but wholesome seafood main from chef and restaurateur Adam D’Sylva. A side of ocean trout is slathered in a deeply spiced creamy marinade, before being baked to tender perfection. To cut through the richness of the spiced fish, it’s paired with a crisp, refreshing slaw of shredded wombok, betel leaves and fresh herbs, all tied together by a sweet, tangy and spicy nuoc cham dressing.

You’ll need to start this recipe a day ahead.

800g side of ocean trout, skin off
1/4 large Chinese cabbage (wombok), shredded
5 betel leaves (from Asian grocers), torn
1 long red chilli, thinly sliced
1/4 bunch coriander, leaves picked, plus extra, to serve
1/4 bunch Vietnamese mint (from Asian grocers and selected supermarkets), leaves picked, plus extra, to serve
1/4 cup (60ml) extra virgin olive oil
Crispy shallots, to serve

Marinade

1 tbs extra virgin olive oil
2 tsp mustard seeds
2 medium red onions, sliced
1 green banana chilli (from specialty and Asian grocers), chopped
3 sprigs curry leaves, leaves picked
1 tsp fennel seeds
2 tsp each ginger and garlic paste
2 tsp turmeric powder
1/3 cup (80ml) coconut cream (we used Kara)
1 tbs lemon juice

Nuoc cham dressing

1 1/2 tbs fish sauce (we used Viet Huong Three Crab Fish Sauce)
1 1/2 tbs rice vinegar
1 tbs caster sugar
1 garlic clove, finely chopped
1/2-1 bird’s-eye chilli (depending on taste), finely chopped
1 tbs lime juice

Method

1.

For the marinade, heat oil in a large frypan over medium-high heat. Add mustard seeds, and when they start to crackle, reduce heat to medium and add the onion, green chilli, curry leaves and fennel seeds. Cook for 10 minutes, stirring occasionally, until onion is translucent. Stir through ginger and garlic pastes and cook for 1 minute. Add the turmeric powder and season with salt flakes and freshly ground black pepper. Transfer to a blender and whiz into a smooth paste. Transfer to a large bowl and stir through coconut cream and lemon juice. Chill until cold.
2.

Add trout to marinade and turn until well coated. Chill, covered, overnight.
3.

For the dressing, mix all ingredients together with 1/4 cup (60ml) water.
4.

Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Bring trout to room temperature.
5.

Place trout on prepared tray and bake for 15 minutes, until salmon is medium-rare with an opaque outer edge and a centre that is still slightly translucent and bright pink (or cook to your liking). Stand for 2-3 minutes.
6.

Meanwhile, place wombok, betel leaves, red chilli and herbs in a medium bowl. Add nuoc cham dressing and olive oil and toss to combine. Transfer to a serving plate along with the trout. Sprinkle trout with extra herbs. Serve sprinkled with crispy shallots.