PRINT OPTIONS:       Print       Turn Off Main Image

Coral Trout with Black Sapote Coulis

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

  • 1 Stalk Lemongrass chopped
  • 1 Garlic Clove sliced
  • 2 golden shallots sliced
  • 30 g galangal chopped
  • 10 g Ginger chopped
  • 10 g Turmeric chopped
  • ½ long Red chilli deseeded
  • 3 Vanilla Beans split
  • 2 Kaffir Lime leaves
  • ½ g Saffron
  • 30 g flaked Almonds
  • 30 g shredded Coconuts
  • 1 stick Cinnamon
  • 1 Clove
  • 1 star anise
  • 3 cardamom pods split
  • 1 tablespoon Szechuan pepper
  • 1 tablespoon cumin seed
  • 200 ml orange juice
  • 200 ml pineapple juice
  • 50 ml coconut vinegar
  • 50 ml mirin
  • 250 g Butter

Vegetables

  • 1 golden shallot sliced
  • 2 Garlic Cloves sliced
  • 6 fresh Lychees
  • ½ fresh mango diced
  • 15 snow pea shoots julienne
  • ½ yellow capsicum julienne
  • ½ red capsicum julienne
  • 100 g enoki mushrooms
  • ½ Stalk fresh heart of palm sliced
  • 100 g bean shoots
  • Fish sauce
  • Lime juice

Crust

  • 300 g candle nuts
  • 50 g Turmeric Powder
  • 1 g long Red chilli
  • ½ cup Vietnamese mint leaf
  • ½ cup coriander leaf
  • ½ cup Thai basil leaf
  • 1 Garlic Clove
  • Salt
  • Szechuan pepper

Coral trout

  • 250 g coral trout fillets per person
  • 1 Egg beaten
  • Salt
  • Szechuan pepper

Black sapote coulis

  • ½ kg ripe black sapote

black sapote

  • 200 g mud crab meat
  • ½ continental cucumber thinly sliced
  • 1 long Red chilli deseeded and chopped
  • 1 flesh of young green coconut thinly sliced
  • 100 g passionfruit pulp
Measurement Conversion Calculator

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.
No Rating

Notes & Tips

Recipe by Erwann Saluan, Nautilus Restaurant, Port Douglas.