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

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

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

Oceania
Australia
Fish course
Pescatarian
Spicy
Gluten-free

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