Lemon and Coriander Marinated Trout Fillets
Trout with Lime & Coconut Sauce and Gingered Sweet Potato
The sauce
* 1 tablespoon Ginger chopped
* 2 teaspoons Garfish chopped
* 2 teaspoons Red chilli\\\'s banana - the long ones
* 1 bunch Coriander root and stem
* 2 sticks Lemongrass bottom third only - carve very thinly
* 2 tins Coconut milk
* 2 teaspoons Palm Sugar
* 50 ml Fish sauce
* 2 Lime Zest
* 6 juices of Limes
* 2 Kaffir lime leaves not essential
For the rest
* 4 x 180grams of Coral Trout Skin on
* 1½ kg Sweet potatoes
* 2 tablespoons Crispy fried shallots with sea salt
* 1 Lime cut into segments
* 1 Kaffir lime leaf cut as thin as possible
* 2 coriander sprigs and other hers you like
* Juice of Ginger
* 1 tablespoon Butter
* sea salt
* White pepper
Method The sauce
* For the sauce fine chop & sauté in a touch of oil the ginger, garlic, chillis, lime zest, coriander root and stem & lemongrass until just starting to colour.
* Add the coconut milk and simmer gently for 1 hour
* Mix through the palm sugar, fish sauce, and limejuice.
* Puree and then pass through a chinois to remove fibrous bits of ginger & lemongrass.
For the rest
* Place your whole sweet potatoes in an oven on 180 degrees for an hour and a half or until tender, peel the skin off and puree the flesh with ginger juice (just add a bit of ginger juice at a time, then mix through and taste, then add more if needed) a tablespoon of butter and a bit of salt & white pepper.
* For Ginger juice, pound in a mortar and pestle, add one cup of water and let sit for 30 mins. (Strain and reserve liquid)
* Steam the fish over fragrant water (throw in any Asian aromatics off cuts such as lemongrass, kaffir lime, lemon, star anise) just below simmering for 10 minutes or until fish is just cooked through (you can tell when the fish is cooked because the slit on the skin will turn white)
* Pour the hot sauce in the middle of the plate, place a mound of sweet potato puree on top then cover with the fish.
* Sprinkle some crispy shallots on the plate or on the fish, and add a couple of lime wedges and coriander sprigs on to the fish.
* Garnish with a few very fine slithers of kaffir lime leaf and julienne chilli.
*Images and recipes kindly donated by the Seafish Authority*
