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Asian Ocean Trout/Salmon



Asian Ocean Trout/Salmon

  • 1 bunches fresh coriander, leaves and stalks, cleaned with about four roots
  • 2 cloves garlic, peeled
  • 10 grams ginger, peeled
  • 1 large red chilli or to taste
  • 1 fresh Kaffir lime leaf, optional
  • 4 sprigs fresh mint
  • 1 lime
  • 25 grams fish sauce
  • 1 heaped teaspoons lemongrass, in the jar from coles
  • 10 grams tamari, or soy sauce
  • 45 grams mirin
  • 1 ocean trout, Use a whole side skinned and pin boned. Can substitute salmon

  • 1/2 Cup Honey

Recipe's preparation

  1. Collect your ingredients[/b]

  2. Whizz the garlic, ginger and chilli 2 seconds speed 8 [/b]

    This is what it will look like [/b]

  3. Add coriander root, kaffir lime leaves, lemongrass and lime flesh. [/b]

    4 seconds speed 7 [/b]

  4. Scrape the bowl and the lid [/b]Add the mint and the coriander [/b]10 seconds speed 8
    [/b]Scrape down bowl [/b]

    Another 4 seconds speed 8 [/b]

  5. It should now look like this, you might think it looks a little dry[/b]

  6. Add the fish sauce, tamari and mirin. 10 seconds reverse speed 4 [/b]

    It will now look wet[/b]

  7. Put some baking paper vertically and horizontally in a baking tray and cover fish on both sides with marinade. At this point you can put in the fridge until ready to cook. It benefits from at least 10 minutes marinading time. [/b]

    Pour over about half a cup of honey warmed in microwave and bake at 200 degrees for around 18 minutes. [/b]

    This recipe is easily doubled. It is superb with ocean trout but works with salmon too. I source my ocean trout from my favourite seafood guy at the Victoria Market in Melbourne.

    To serve dress with greens and fried shallots. I usually use watercress but anything will work. [/b]


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