Smoked ocean trout with banana blossom and sweet fish sauce

Name: Smoked ocean trout with banana blossom and sweet fish sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup coconut oil; 2 x 200g fillets hot-smoked ocean trout; 4 banana blossom leaves, thinly sliced; 1/2 cup Thai basil leaves; 1/2 cup coriander leaves; 2 tbs thinly sliced garlic, fried, cooled; 1 tbs fried Asian shallots; 1 red chilli, seeds removed, shredded; 2 dried long red chillies, crumbled; 2 kaffir lime leaves, finely shredded; Lime wedges, to serve; 250g palm sugar, grated; 1/2 red onion, sliced; 1 lemongrass stalk, bruised; 4 kaffir lime leaves; 3cm piece of galangal or ginger, sliced; 4 coriander roots, trimmed; 2 tbs each fish sauce and tamarind paste

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by Martin Boetz

Chef and founder, Longrain and Cooks Co-op

Oct 09, 2015

Hot-smoked ocean trout stars in this sweet-and-sour Thai-style salad, packed with healthy herbs and punchy flavours.

1/3 cup coconut oil
2 x 200g fillets hot-smoked ocean trout
4 banana blossom leaves, thinly sliced
1/2 cup Thai basil leaves
1/2 cup coriander leaves
2 tbs thinly sliced garlic, fried, cooled
1 tbs fried Asian shallots
1 red chilli, seeds removed, shredded
2 dried long red chillies, crumbled
2 kaffir lime leaves, finely shredded
Lime wedges, to serve

Sweet fish sauce

250g palm sugar, grated
1/2 red onion, sliced
1 lemongrass stalk, bruised
4 kaffir lime leaves
3cm piece of galangal or ginger, sliced
4 coriander roots, trimmed
2 tbs each fish sauce and tamarind paste

Method

1.

For the sauce, heat sugar and 2 tbs water in a saucepan over medium heat, without stirring, until sugar dissolves. Add onion, lemongrass, kaffir lime leaves, galangal and coriander, then bring to the boil.
2.

Reduce heat to medium-low and simmer for 5-6 minutes until lightly caramelised. Stir in fish sauce and tamarind. Remove from heat and strain, then allow to cool.
3.

Place oil in a frypan over medium-high heat and fry trout for 1-2 minutes each side until warmed through. Remove, drain on paper towel and cut into large pieces.
4.

Arrange trout and remaining ingredients on plates, then serve drizzled with sauce.