Cured ocean trout with black vinegar & ginger

Cured ocean trout with black vinegar & ginger

By
From
Huxtabook
Serves
12
Photographer
Chris Middleton

Chinese black vinegar is a rich, aged, malty vinegar, made from rice and sometimes other grains. I like to think of it as being like an Asian balsamic or malt vinegar, yet earthier and not as sweet. Here, the vinegar and ginger are the perfect foil for the fattiness of the ocean trout. Try to get the belly part of the fish if possible.

Ingredients

Quantity Ingredient
1 x 250g skinless ocean trout fillet, bloodline removed
100ml chinese black vinegar
50ml light soy sauce
2cm knob fresh ginger, peeled and grated
3 tablespoons grated daikon
snipped coriander cress, to garnish

Method

  1. Cut the ocean trout into 12 portions of equal size.
  2. Mix together the vinegar, soy sauce and ginger, then strain out and discard the ginger fibres.
  3. Mix the ocean trout with the dressing and leave to cure for 10 minutes.
  4. Remove the trout from the curing mixture and place on a platter. Top each portion with a small ball of grated daikon and a few sprigs of coriander cress.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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