Tea-Smoked Ocean Trout

Preparation info
    • Difficulty


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By Neil Perry

Published 2008

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I love this fish, torn apart, in a salad — try it instead of beef in the spicy beef salad. It’s also delicious with a red-braised sauce; make the sauce and, as it reduces, add the trout to warm through.


  • 1 × 1.8 kg (4 lb) side of ocean trout, skin on sesame oil
  • 150 g (


To prepare the trout, remove the pin bones from down the centre of the fish with a pair of tweezers.

To smoke the trout, rub the skin side with sesame oil and put on a rack that will fit in your wok (cut the fish in half if it won’t fit). Cut out a circle of foil about 20 cm