Name: Tea-Smoked Ocean Trout with Spring Onion Cake
Yield: Serves six as a main course
Cuisine: Australian
Ingredients: 100 ml boiling water; 100 ml light soy sauce; 8 tablespoons Tea-smoking Mixture; 150 g yellow rock sugar; ½ beaten egg; 6 spring onions, with 2 cm of green left on; 4 cloves garlic, sliced; 1 large piece cassia bark, broken in half; 1 x 1.6 kg to 1.8 kg Ocean trout, left whole; sea salt; peanut oil for rolling; 1 large knob ginger, sliced; sesame oil; 4 star anise; 300 ml shaohsing wine; 8 slices prosciutto; 2 tablespoons spring onions, green tops only; 180 g plain flour; ½ teaspoon peanut oil; 3 litres Chicken Stock; plain flour for rolling; 24 dried black shiitake mushrooms, soaked and stems removed; 6 baby bok choy, blanched in boiling water for 2 minutes and refreshed

Preparation info

Serves
six
as a main course

Difficulty
Easy

Appears in

Rockpool

By Neil Perry

Published 1998

About

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