Entertaining Asian

Ocean trout with ginger, rice wine and lemongrass

Name: Ocean trout with ginger, rice wine and lemongrass recipe
Yield: 4
Cuisine: /asian
Ingredients: 2 lemongrass stalks, halved lengthwise, bruised; 4 kaffir lime leaves; 4 small chillies (optional); 3 garlic cloves, sliced; 5cm piece (25g) ginger, cut into matchsticks; 1/4 cup (55g) caster sugar; 1 tbs sesame oil; 1/3 cup (80ml) oyster sauce; 1 cup (250ml) light soy sauce; 1/3 cup (80ml) shaohsing (rice wine); 1/4 cup (60ml) fish sauce; 1/2 cup (125ml) good-quality fish stock; Juice of 1 lime; 4 (220g each) ocean trout fillets, (skin on), pin-boned; Steamed Japanese white rice, kimchi & mint leaves, to serve

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by Dominic Smith

Nov 06, 2019

Whether you're preparing a Wednesday night dinner for the family, or a Friday night dinner party with friends, this will become your go-to seafood dish.

2 lemongrass stalks, halved lengthwise, bruised
4 kaffir lime leaves
4 small chillies (optional)
3 garlic cloves, sliced
5cm piece (25g) ginger, cut into matchsticks
1/4 cup (55g) caster sugar
1 tbs sesame oil
1/3 cup (80ml) oyster sauce
1 cup (250ml) light soy sauce
1/3 cup (80ml) shaohsing (rice wine)
1/4 cup (60ml) fish sauce
1/2 cup (125ml) good-quality fish stock
Juice of 1 lime
4 (220g each) ocean trout fillets, (skin on), pin-boned
Steamed Japanese white rice, kimchi & mint leaves, to serve

Method

1.

Place the lemongrass, kaffir lime leaves, chillies, if using, garlic, ginger, sugar, sesame oil, oyster sauce, soy, shaohsing, fish sauce, stock and lime juice in a medium saucepan over medium-high heat. Bring to the boil, reduce heat to low, and simmer for 5 minutes to dissolve sugar and for flavour to develop. Remove from heat and cool to room temperature.
2.

Preheat oven to 240°C. Working with 1 piece of trout at a time, line a small bowl with enough baking paper to fit one piece of ocean trout and leaving enough overhang so you can close the parcel and tie with kitchen string. Pour in one-quarter of the cooled soy mixture, ensuring there are equal amounts of the ingredients for each trout. Close parcel and tie with kitchen string. Transfer to a large oven tray. Repeat with remaining ingredients.
3.

Bake the trout parcels on the lowest shelf of the oven (to prevent baking paper touching oven elements) for 8-10 minutes until cooked through.
4.

Remove trout parcels from the oven and divide among plates. Stand for 5 minutes before cutting open to serve. Serve fish with steamed Japanese rice, kimchi and mint leaves.