Ocean Trout with a lime and coconut sauce, rice & wilted Asian greens

Ahoy Radio Clubbers

My recipe this month is delicious fresh ocean trout with a lime and coconut sauce on a bed of wilted Asian greens.

To make the sauce:

First fry off 1 diced onion a little curry spice (1 tablespoon). Add in your coconut milk or cream ,

Slowly simmer with some torn kaffir lime leaves and/or some smashed lemon grass sticks. Alternatively you could also zest a lime on a fine grater. Some chopped fresh chilli could also be added if you don’t mind turning up the heat a little. Continue to reduce slowly until its slightly thickened, remove the lemongrass or lime leaves, adjust the seasoning with a little salt and pepper.

Prepare your steamed jasmine rice, and wok or wilt some Asian vegetables in a hot pan or grill. Wombok, Bok choy, Pak choy, or even baby broccolini works well. Also, a nice little paired garnish for this dish would be some bean shoots, fine sliced chilli, and fresh coriander, prepared and kept in some icy water to retain crunch .

For the fish very quick and simple:

1 large ocean trout fillet cut into 4 portion sizes

Dry and salt the skin

Skin side 1^st. In a hot pan or flat griddle get that skin nice and crispy, turn over after a couple minutes or to your preference, medium or longer if you wish.

Generally, the trout fillet is no where near as thick as the Atlantic salmon so you shouldn’t need to finish in the oven, a quick pan fry or grill should be sufficient.

Enjoy guys.

Shane Dayball, Head Chef Westport club.