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Coral trout with tomato and seaweed sauce

Name: Coral trout with tomato and seaweed sauce recipe
Ingredients: 4 x 180g coral trout fifillets, pin-boned, skin on; Rice flour, to dust; 2 tbs clarifified butter (substitute extra virgin olive oil), plus extra to drizzle; Sourdough baguette, to serve; Lemon wedges, to serve; 2kg ripe tomatoes; 2 tbs extra virgin olive oil; 2 large onions, finely chopped; 8 garlic cloves, thinly sliced; 1/2 bunch celery, finely chopped; 4 long red chillies, sliced; 50g tomato paste; 100ml white wine; 4 cups (1L) good-quality fish stock; 1 tsp black peppercorns; 100g seaweed, or 1 toasted nori sheet; 100ml kombu tsuyu; Brown rice vinegar, to taste; 100g unsalted butter, chopped into 1cm pieces; 1 tbs lemon juice

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by Alanna Sapwell

May 20, 2022

Alanna Sapwell honours the Northern Rivers and cooks with trout - straight from its waters.

4 x 180g coral trout fifillets, pin-boned, skin on
Rice flour, to dust
2 tbs clarifified butter (substitute extra virgin olive oil), plus extra to drizzle
Sourdough baguette, to serve
Lemon wedges, to serve

Tomato and seaweed sauce

2kg ripe tomatoes
2 tbs extra virgin olive oil
2 large onions, finely chopped
8 garlic cloves, thinly sliced
1/2 bunch celery, finely chopped
4 long red chillies, sliced
50g tomato paste
100ml white wine
4 cups (1L) good-quality fish stock
1 tsp black peppercorns
100g seaweed, or 1 toasted nori sheet
100ml kombu tsuyu
Brown rice vinegar, to taste
100g unsalted butter, chopped into 1cm pieces
1 tbs lemon juice

Method

1.

For the tomato and seaweed sauce, preheat oven to 220°C. Place tomatoes on a baking tray and roast for 1 hour or until blistered and soft.
2.

Heat oil in a large saucepan over high heat. Add the onion, garlic, celery and chilli and cook for 8-10 minutes until caramelised. Add tomato paste and roasted tomatoes and cook for 6-8 minutes until the tomatoes have started to break down. Add white wine and cook for 1-2 minutes until reduced by half, then add stock, peppercorns and seaweed.
3.

Simmer for 1 hour 30 minutes or until reduced and fragrant. Remove from the heat and set aside overnight to infuse.
4.

The next day, strain sauce and return to a small saucepan. Warm over medium heat, then season with kombu tsuyu and vinegar. Whisk in butter and lemon juice, and season with salt flakes. Keep warm.
5.

Lightly dust fish skin with rice flour. Heat clarified butter in a large frypan over medium-high heat. Add the fish, skin-side down, and cook for 4 minutes or until the skin is golden and the fish is just cooked through. Transfer to a serving plate, and pour over the tomato and seaweed sauce. Drizzle with extra olive oil, season with salt flakes, and serve with lemon wedges and sourdough alongside.