Tuesday, April 13, 2010

Steamed Coral Trout with a pickled watermelon, cucumber and Asian herb salad

serves 4

Recipe by 2 Fish Seafood Restaurant Wharf Street, Port Douglas


4 x 180 g Coral trout fillets

½ small seedless watermelon

100ml white vinegar

100ml water

1tbsp coriander seeds

50g sugar

2 medium carrots

1 bunch shallots

1 continental cucumber

½ bunch coriander

½ bunch thai basil

½ bunch Vietnamese mint


Peel and dice the watermelon into 2 cm cubes.
Place the vinegar, water, sugar and coriander seeds in a pot and bring to the boil. Take off the heat and allow cooling slightly then pouring over the watermelon and stand aside to cool.
Julienne the carrots and peel, deseed and thinly slice the cucumber.
Thinly slice the shallots on an angle.
Tear the herbs being careful not to bruise them and then combine them with the prepared vegetables into a large mixing bowl.
Bring water in a large wok or large pot to the boil.
Place the coral trout fillet into a steamer and season with salt and pepper and place over the steaming water (Chef Tip - it helps to place the fish fillets on a small piece of grease proof paper so its easy to get out of the steamer after cooking).
Steam the fillets for 8-10 minutes; The fish fillets should be firm to the touch when done.
Strain the watermelon and add to the vegetable and herb salad in the mixing bowl. Lightly toss with a small amount of the pickling liquid and place a nice pile in the center of a bowl.
Place the steamed fish fillet on top of the salad.
Garnish with a sprinkle of fried shallots or if you like it a little spicier with chilli flakes.

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