SMOKED OCEAN TROUT ASIAN SALAD WITH NAM JIM
"This dish has been such a firm favourite in the bar at Noosa Beach House, I had to film it for my recent series on SBS, Peter Kuruvita’s Coastal Kitchen. We are changing the menu soon so here’s the recipe to make it at home. Inspired by my many trips through Thailand, the salad has the perfect combination of aromatic crunchiness and spice to compliment the smokiness of the Ocean Trout. You can serve it with Betel leaves for a tasty canapé or simply on it’s own. So simple to prepare, great for the waste line and packed full of flavor, it’s the perfect dish to see out the end of the warm weather. So from Thailand to Noosa and on to you, enjoy!" Peter Kuruvita
SERVES 6 | PREPARATION 20 MINUTES | SKILL LEVEL EASY
4 red bird’s eye chillis
4 garlic cloves, peeled
6 coriander roots, cleaned
50g palm sugar or brown sugar
pinch of salt
1 kaffir lime leaf, centre vein removed, coarsely chopped
2cm piece lemongrass root, bruised and chopped
50ml strained lime juice
150 ml fish sauce
2 fresh long fresh red chillies, halved, seeded and cut into julienne
600gm Petuna Hot-Smoked Ocean Trout
2 red Asian shallots, thinly sliced
4 spring onions, thinly sliced on the diagonal
1 Lebanese cucumber, halved lengthways and thinly sliced on the diagonal
½ green paw paw, peeled, seeded and cut into julienne (about 1 cup)
4 kaffir lime leaves centre veins removed, very thinly sliced
¼ cup picked mint leaves
250g cherry tomatoes, quartered
1 small bunch coriander, leaves picked
salt and pepper, to taste
12 betel leaves to serve(2 per serve), rinsed and stalks removed
To make the nam jim dressing, place all the ingredients except the lime juice and fish sauce in a mortar and pestle and pound until a smooth paste forms. Add the lime juice, then season with fish sauce. The dressing should have a balance of salty, sour, sweet and hot. Balance the flavour with the sugar, fish sauce or lime as necessary.
Hot-smoked ocean trout can be found in all supermarkets and seafood shops, usually in 150gm serves. My personal favourite is Petuna Ocean Trout from Tasmania. Gently pull apart the fish into flakes.
Place all the salad ingredients in a bowl and add enough nam jim dressing to lightly coat. Gently toss through the flaked fish, then serve the salad in a bowl with the betel leaves and any remaining dressing on the side for guests to help themselves.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Buffet Breakfast Daily 6:30am - 10:30am
- Lunch Saturday & Sunday - Five Pot Curry Lunch 12:00pm - 2:30pm
- Dinner Nightly - A La Carte 5:30pm - Late
- All Day Dining Bar 10.00am - Late