Try this interesting technique of cooking trout by using the smoke of sugar rice and tea. Serve with a Chinese-style fruit and vegetable salad.
- 350 g ocean trout fillet, pin-boned, skin on (you can also use salmon)
- ½ cup caster sugar
- 1 tsp salt
- ½ cup jasmine rice
- ¼ orange pekoe tea leaves
- Lime wedges, to serve
- 1 bunch baby pak choy, shredded
- 1 bunch radish, trimmed, sliced
- 1 green apple, cored, thinly sliced
- 1 cucumber, sliced into ribbons
- 2 tbsps extra-virgin oil
- 1 tbsp rice-wine vinegar
- 2 tsps soy sauce
- 1 tsp brown sugar
Sprinkle trout with 1 tsp each sugar and salt. Set aside 10 mins.
Line wok with two layers foil. In a bowl, combine remaining sugar rice and tea. Add to wok. Cover loosely with foil and a tight ñ fitting lid. Heat on medium 8-10 mins until starting to smoke (see tip).
Place trout skin-side down on a small wire rack over wok. Put lid on. Smoke 12-15 mins until opaque.
SALAD: In a bowl, combine pak choy, radish, apple and cucumber. In a jug, whisk remaining ingredients. Season.
Flake trout over salad, drizzle with dressing and serve with lime wedges.
TIP: When smoking fish, be careful not to have the heat up too high as the sugar can burn.
Photo: Rob Shaw/Bauer