THAI OCEAN TROUT

THAI OCEAN TROUT image

Categories Fish

Yield 6

Number Of Ingredients 36

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Ingredients

Coconut Grilled Ocean Trout:
800 ml coconut milk
2 stalks lemongrass, roughly chopped
1 (5-cm) piece ginger, roughly chopped
10 kaffir lime leaves
3 large greens chilies
100 ml fish sauce
1 side ocean trout (1.5kg) w/ skin off
Salt
Oil , for greasing and frying
Roasted Chile Dressing :
Peanut oil, for frying
150 grams large dried chilies
12 shallots, thinly sliced
Salt
Confectioners' sugar , for dusting
12 cloves garlic, thinly sliced
200 ml milk
2 liters peanut oil
450 grams palm sugar
300 ml water
200 ml lime juice
300 ml fish sauce
Avocado, Crab, and Pomelo Salad :
1 red onion, finely sliced
1 bunch spring onions, finely sliced on 45 degree angle
2 large red chilies, deseeded and finely julienne
250 grams blue swimmer crab
1 avocado, de-skinned and cut into small cubes
150 grams pomelo, segmented
1/2 bunch fresh Thai basil
1/2 bunch fresh coriander
Hot and Sour Dressing:
200 ml lime juice
150 ml fish sauce
5 birds eye chilies, finely sliced

Steps:

Combine 2 tins 1.6L coconut milk, lemongrass, ginger, lime leaves, green chilies, and fish sauce. Bring to boil. Remove from the heat and let cool. Cut Trout into 6 pieces pour the marinade over the top. Leave the trout to marinade covered in the fridge over night. Fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Roasted Chili Dressing: In a wok heat with 2L of peanut oil to 320-360F. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor. In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel. In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing. In a food processor and place in half of the fried ingredients until it is like a powder, then slowly pour in half of the palm sugar water for a minute. Repeat with the remainders. Add the lime juice and fish sauce and reserve. Avocado, Crab, and Grapefruit Salad: In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, grapefruit, Thai basil, and coriander. Preparation for Hot and Sour Dressing: In a small bowl, add all the ingredients and mix well.