I’ve decided I need to branch out a when it comes to seafood. I always hated seafood as a kid, and I still haven’t brought myself to cook anything with eyes or fins still attached (shudder…). Up to a few years ago I had never even peeled a prawn! But this year I’ve decided that’s all gotta change and I’m going to start being adventurous. Maybe after watching Bear Grylls on Man vs Wild eating larvae and drinking elephant dung I’ve realised nothing I cook can possibly compare!
So until now the seafood I cook at home has consisted of salmon fillets, prawns, squid and mussels. All delicious but nothing that looks or smells like fish. I wanted to be brave so I have searched around for whole fish recipes that looked yum and I came across one for Ocean trout which sounded delicious. Then I realised buying a kilo and a half fish for 2 people was a bit over the top. But by then I was determined to cook this recipe regardless so I adapted it for ocean trout fillets instead. Ok, I know ocean trout fillets are not much of a leap from salmon fillets but it’s a start!
I loved the sauce in this recipe. Any sauce labelled “sticky” automatically sounds to die for, doesn’t it? The sauce has a beautiful balance of sweet, salty, sour and heat in it, from the palm sugar, tamarind, lime juice, fish sauce and chilli. I enjoyed the ocean trout a lot. I thought it was going to taste just like salmon, but I found it to have a much milder taste and the flesh was so soft and moist. This recipe is definitely a keeper. It was quite easy and quick to cook yet looks so beautiful when plated. Perfect for impressing people!
Ocean Trout with sticky Asian sauce
Adapted from Delicious menus by Valli Little.
- 4 x 220g ocean trout fillets
- sunflower oil
- 1 tbsp sesame seeds
- 1 garlic clove, thinly sliced
- 2.5 cm piece ginger, cut into thin matchsticks
- 1 long red chilli, seeds removed, thinly sliced
- 90ml grated palm sugar
- 1/4 cup fish sauce
- 2 tbsp tamarind concentrate
- 50ml lime juice (approximately 2 limes)
- 1 tbsp fried Asian shallots (from asian grocers or selected supermarkets)
- Coriander leaves to garnish
- Steamed jasmine rice and Asian greens, to serve
Preheat oven to 190°C. Place ocean trout fillets in a greased baking tray, skin side down. Brush each fillet with a little sunflower oil and sprinkle over sesame seeds.Bake in oven for 10 minutes, or until cooked as desired.
Meanwhile, heat 2 tsp sunflower oil in a wok over high heat. Add garlic and cook until golden, being careful not to burn. Drain on paper towel.
Add ginger and chilli to the wok and cook for 1 minute, then add palm sugar, lime juice, fish sauce and tamarind. Cook for 1-2 minutes until syrupy. Transfer to a jug.
Place fish on serving dishes and pour over sauce. Sprinkle garlic, fried shallots and coriander leaves over the fish. Serve fish with steamed rice and Asian greens.
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