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https://www.lifestylefood.com.au/recipes/233/coral-trout-with-black-sapote-coulis

LifestyleFOOD.com.au

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

  • 0.5 long Red chilli deseeded

  • 3 Vanilla Beans split

  • 2 Kaffir Lime leaves

  • 0.5 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

  • 0.5 fresh mango diced

  • 15 snow pea shoots julienne

  • 0.5 yellow capsicum julienne

  • 0.5 red capsicum julienne

  • 100 g enoki mushrooms

  • 0.5 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

  • 0.5 cup Vietnamese mint leaf

  • 0.5 cup coriander leaf

  • 0.5 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

  • 0.5 kg ripe black sapote

  • black sapote

  • 200 g mud crab meat

  • 0.5 continental cucumber thinly sliced

  • 1 long Red chilli deseeded and chopped

  • 1 flesh of young green coconut thinly sliced

  • 100 g passionfruit pulp

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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