This recipe is awesome.
Think a good lashing of a wonderful, oily paste on a thick piece of ocean trout (or salmon), roasted at a high temperature.
Served hot with a drizzle of coconut cream and a squeeze of lime, this is what you would call vibrant. I mean, ocean trout in any setting is the finest of the fish, though add this wonderful paste and this is just moorish.
It would be just as good with barramundi or even chicken breast.
Just make sure you have a glass of cold, crisp white ready to go!
4 fillets of ocean trout
Coconut cream, for drizzling
Lime wedges and steamed rice, to serve
4 long red chillies, seeds removed
1 lemongrass stalk, white part, finely chopped
10gm piece of turmeric, coarsely chopped
1 small golden shallot
2 tsp dry-roasted, coarsely ground coriander seeds
1/4 c olive oil
- Preheat oven to 240C. For spice paste, using a hand-blender, blitz ingredients with a pinch of salt until smooth.
- Heat a small frying pan over a medium heat. Add spice paste and stir until lightly roasted (1 – 2 minutes), then set aside to cool.
- Spread spice paste over fish and bake until just cooked through (8 minutes for medium-rare). To finish, drizzle fish with coconut cream and squeezed lime juice. Serve with rice.