Ocean Trout Fillets with Ginger and Shallots by Ross Dobson

Ocean trout is a terrifically coloured fish. Beautiful to look at and beautiful to eat. Please avoid overcooking this one. Ideally, you want the fish to be a dusty pink on the outside while retaining a glossy orange centre. Despite its robust colour this delicately flavoured fish is complemented by light Asian flavours.

Serves 4

 

  • 1 ocean trout fillet, about 1 kg (2 lb 4 oz), skin on
  • 1 tablespoon Chinese rice wine
  • pinch of ground white pepper,  plus extra, to serve
  • 3 tablespoons chicken stock
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster (superfine) sugar
  • 5 cm (2 in) piece of ginger, shredded as finely as possible
  • 6 spring onions (scallions), white and green parts, thinly sliced on an angle, and kept separate
  • 4 lime cheeks, to serve
  • 3 tablespoons rice bran oil
  • 1 handful chopped coriander (cilantro) leaves and stems, to serve

 

Put the fish on a large plate or baking tray. Rub the Chinese rice wine all over the fish and season with sea salt and the white pepper. Set aside for half an hour.

Tear off a large sheet of foil and lay on a work surface. Tear off a similar sized sheet of baking paper and lay on top of the foil. Sit the fish in the centre, skin side down.

Combine the stock, soy sauce and sugar in a bowl to dissolve the sugar, then pour over the fish. Scatter the ginger and the white part of the spring onions

over the fish. Loosely wrap the fish in the foil  Preheat the barbecue hotplate to high and close the lid to create a hot-oven effect. Lay the fish on the hotplate, close the lid and cook for 10 minutes. Leave the fish wrapped and transfer to a serving platter.

Barbecue the lime cheeks for 1–2 minutes or until caramelised.

Put the oil in a small saucepan and sit the saucepan on the hotplate. When the surface of the oil is shimmering and smoking hot, unwrap the fish and carefully pour the hot oil over the fish.

Scatter the green parts of the spring onion and the coriander on top and sprinkle over some white pepper. Serve with the lime cheeks.

 

Recipe and image from Weekend BBQ by Ross Dobson, published by Murdoch Books.

Weekend BBQ by Ross Dobson

Ross Dobson is an iconic Australian food writer.

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