Poached ocean trout salad with fresh coconut, mint, chilli and peanuts

Poached ocean trout salad with fresh coconut, mint, chilli and peanuts

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

For this impressive dish, ocean trout is gently poached in a creamy, salty, hot and slightly sweet sauce, which doubles as the dressing for the salad.

Ingredients

Quantity Ingredient
2 x 150g ocean trout fillets
5g mint leaves
5g thai basil leaves
1/2 long green chilli, seeded and julienned
20g young coconut flesh, shaved
1 1/2 tablespoons crushed roasted peanuts
1/2 lime, juiced
lime wedges, to serve
50g trout roe
2 kaffir lime leaves, julienned

Dressing

Quantity Ingredient
1 garlic clove, peeled
2 bird’s eye chillies
150ml coconut cream
2 1/2 tablespoons Chicken stock
1 teaspoon caster sugar
1 tablespoon fish sauce

Method

  1. To make the dressing, pound the garlic and chillies together in a mortar and pestle to a paste. Heat the coconut cream and chicken stock in a saucepan over a medium–high heat to just below boiling point. Stir in the garlic and chilli paste, sugar and fish sauce. Taste – it should be creamy, salty, hot and slightly sweet.
  2. Add the ocean trout to the dressing, reduce the heat and simmer until medium–rare, for about 5–6 minutes. Turn off the heat. Remove the trout from the dressing with a slotted spoon and allow to cool slightly, then flake and put in a mixing bowl.
  3. Add the mint, basil, chilli, coconut flesh and peanuts and toss with 60 ml of the dressing. Stir in the lime juice to freshen the flavours.
  4. Transfer the salad to individual plates, spoon some trout roe over each serve and sprinkle with the lime leaves. Serve with lime wedges on the side.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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