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six
as a main courseEasy
By Neil Perry
Published 1998
Smoked ocean trout has been a regular on the menu for about six years now and is one of Rockpool’s signature dishes. This dish brings together three of my favourite elements of Chinese cuisine: the rich smoky flavour from tea-smoking; a mysterious, salty, sweet and spicy sauce inspired by the red-braising broth, which would have to be my most loved taste; and a crisp-fried spring onion cake to soak up the juices.
Ocean trout works well in this recipe as it is oily enough to take bei
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