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Ginger and Shallot Ocean Trout

 

Seedoflife Health

by Seedoflife Health

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Serves8 serves
Prep time30 minutes
Cook time45 minutes
Ready in75 minutes

Learn How to Cook Ocean Trout in a BBQ with this Easy Recipe

Ocean trout is one of the true delicacies of the ocean. When cooked the right way, the meat just falls off the bones and melts in the mouth. The ocean trout’s flavour is truly enhanced when cooked with Asian influenced ingredients. This dish will leave you feeling satiated and send your taste buds travelling towards Asia. You can order Whole Ocean Trout online today with Manettas Seafood Market and have it delivered to your door!

Recipe by Christiana Argyrou from Seedoflife Health

INGREDIENTS

  • 2.5kg Whole Ocean trout, scaled and cleaned
  • 1 lemon, juiced
  • 1 tbsp sesame oil
  • Salt and pepper to season
  • 1 bunch shallots, cut into thin strips
  • 1⁄4 cup soy sauce (or tamari sauce for gluten free option)

Ginger and shallot sauce

  • 1 tbsp white wine vinegar
  • 1 shallot, finely diced
  • 2 tbsps sesame oil
  • 2 tbsps soy sauce
  • 1 small red chilli, finely diced

Garnish

  • 1⁄2 bunch coriander, cleaned, leave and stalks connected
  • 1⁄4 bunch spring onion
  • 1 large red chilli sliced longways

Coconut rice

  • 2 cups basmati rice
  • 2 tsps coconut oil
  • 6 cups water
  • 400ml light coconut cream
  • 1 tbsp himalayan salt

Asian Slaw Salad

  • 2 carrot grated
  • 1⁄4 purple cabbage, finely chopped
  • 1/2 white asian cabbage, finely chopped
  • 1⁄4 cup bean sprout
  • 1⁄4 cup pea shoots
  • 1⁄2 bunch shallots, finely diced
  • Sesame seeds white and black to season on top

Dressing

  • 1 tsp peanut oil
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar.

METHOD

Step 1

Turn the BBQ on medium heat

Step 2

To cook the rice, melt the coconut oil in a pot on medium heat, then add 2 cups of rice and mix through until slightly browned. Once browned, add the water and leave to cook for 10 to 15 minutes. Once the water has almost evaporated, bring the heat down to low, add the coconut cream and stir through evenly.

Step 3

Chop the ingredients for the salad and dress. Set aside until the rice and fish are ready to serve.

Step 4

Rub the fish with sesame oil and lemon juice, then first wrap it in baking paper, and second wrapped it tightly with aluminium foil.

Step 5

Place the fish on the BBQ and close the lid. After 10 minutes open up the aluminium foil and baking paper, and stuff the shallots into the fish and some on top. Pour 1⁄4 cup soy sauce over the fish, then re-seal and allow to cook for another 20 minutes or until ready. Flip the fish once during this time.

Step 6

Once the fish has been cooked, remove from heat and place on a platter.

Step 7

Place all the sauce ingredients into a small saucepan over medium heat until smoking. Stirring slowing while on the stove. Open the aluminium and baking paper wrap and garnish the fish with shallots, coriander, chilli and the ginger and shallot sauce.

Step 8

Serve with coconut rice and Asian slaw salad. Enjoy!

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