Name: Grilled Tasmanian ocean trout with roasted chilli, shallot and mint salad, ocean trout roe and fish crackling
Cuisine: Australian
Ingredients: 6 large red chillies; 100 ml coconut vinegar; 2 pinches freshly ground black pepper; 100 g ocean trout roe; 25 ml fish sauce; 1 handful mâche (lamb’s lettuce) leaves; ½ teaspoon chilli flakes; ¼ cup shredded spearmint leaves; 6 red shallots, finely sliced; 2 tablespoons shredded laksa (Vietnamese mint) leaves; 1 small cucumber, seeded and cut into julienne; 100 ml strained lime juice; olive oil; 25 ml olive oil; 3 drops sesame oil; 25 ml Sugar Syrup; 12 cloves garlic; 1 x 500 g fillet of Tasmanian ocean trout, skin on; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; ½ teaspoon chilli powder; ¼ cup olive oil; vegetable oil for deep-frying

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

The spices and the richness of the trout flesh bring the elements of this salad together perfectly, with the roe offering the palate refreshing bursts of sea salt. The fish crackling gives an added texture and flavour to the composition.

Ingredients

1 x 500 g fillet of Tasmanian ocean trout, skin on
1 teaspoon sea salt
½

Method

Remove skin from fish and clean thoroughly, scraping all flesh and scales away with a knife. Mix salt, pepper and chilli powder, then sprinkle some over fish skin. Stretch skin out on a wire rack to dry — this will take up to 24 hours. Cut dried fish skin into pieces about 5 cm square. Set aside.
To make the salad, preheat oven

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Grilled Tasmanian ocean trout with roasted chilli, shallot and mint salad, ocean trout roe and fish crackling

Ingredients

Method

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