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Coral Trout with Black Sapote Coulis

Theses coral trout fillets are coated with an Asian influenced crust, and served with spicy butter sauce, black sapote coulis, wok-fried vegetables and mud crab salad.

Ingredients

  • Spiced butter sauce

  • Vegetables

  • Crust

  • Coral trout

  • Black sapote coulis

  • black sapote

Method

  • Spiced butter sauce:

  • 1.

    Combine all ingredients except butter in a saucepan.

  • 2.

    Bring to the boil and infuse for 1 hour on low heat.

  • 3.

    Reduce infusion to semi dry, add butter on low heat and whisk until butter sauce consistency.

  • 4.

    Sauce should be thick and dark orange colour.

  • 5.

    Strain sauce through fine chinois.

  • Vegetables:

  • 1.

    Fry shallots and garlic.

  • 2.

    Then add mango and lychee, caramalise.

  • 3.

    Add remaining ingredients and stir fry quickly.

  • 4.

    Season with fish sauce and lime juice according to taste.

  • Crust:

  • 1.

    Chop all ingredients seperately using a knife (note do not use an electric blade as this will alter the texture of the crust).

  • 2.

    Then place all ingredients together on chopping board and continue to chop finely for 1-2 minutes to enhance flavours.

  • 3.

    Set aside.

  • Coral trout:

  • 1.

    Lightly brush one side of fish fillets with beaten egg.

  • 2.

    Season with salt and szechuan pepper.

  • 3.

    Apply a light layer of crust mixture.

  • 4.

    Place fish, crust side down, in frying pan of heated oil.

  • 5.

    Fry the fish until lightly coloured then turn and finishing cooking in oven (1800) for five minutes.

  • Black sapote coulis:

  • 1.

    Peel, chop, blend and add water to obtain a medium consistency.

  • 2.

    Strain through a fine chinois.

  • black sapote:

  • 1.

    Place all ingredients in bowl and combine.

  • 2.

    Lightly season with fish sauce and lime juice.

  • 3.

    Serve in passionfruit halves.

  • To Serve:

  • 1.

    Drizzle spiced butter sauce generously on plate with alternating black sapote coulis.

  • 2.

    Place fish, crab salad and stir fry vegetables, seperately on the sauce.

Notes

Recipe by Erwann Saluan, Nautilus Restaurant, Port Douglas.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Coral Trout with Black Sapote Coulis.

 
 

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