Ocean Trout - Fusion Recipe

The long weekend has rekindled my interest in trying out new recipes. Since the urge came suddenly, I had to make do with whatever ingredients I have in the fridge and kitchen to cook the piece of ocean trout I bought yesterday. I've decided on an East meet West style. Since I'm also on a learning curve on my new EF18mm lens, I thought it would be a good idea to mix both of my hobbies together.

I'm quite happy with the final result - both the taste of the food and the result from the lens. Thought I could share the recipe with everyone.

Ocean Trout with Chinese Sauce

Ingredients

• 250g of ocean trout fillet, preferably with skin on one side (should work well with salmon, barramundi or snapper)
• 1/2 teaspoon of crushed sea salt
• 1 tablespoon of corn flour
• 4 tablespoon of olive oil (2 for frying the trout, 2 for
• 2 teaspoon of water
  

The sauce

• 1 inch (2.5 cm) piece of fresh root ginger
• 2 spring onions
• half a clove of garlic
• 2 small chilli (cili padi)
  
• 1/8 cup of fresh coriander leaves
  
• white pepper to taste
• 2 tablespoon Shaosing wine (Chinese brown rice wine)
• 2 teaspoon of Maggi seasoning sauce
• 1 tablespoon of fish sauce
• 2 tablespoon of sesame oil
• 1/2 cup of water
  

The side

• 1/2 cup of mashed potato powder, otherwise make mashed potato from scratch
  
• 2 teaspoon of salted butter
  

Directions

Preparing the serving plate and side

1. Spread olive oil onto the plate in a circle, one inch away from the edge of the plate
2. Place mashed potato in the middle of the plate, in the shape of the fish fillet. This will serve as the base to put on the fish fillet
   

Preparing the sauce

1. Chop garlic, chilli and coriander leaves finely
2. Chop the green parts of the spring onions finely
3. Chop ginger into thin strips
   
4. Place chopped chilli, spring onions and coriander leaves into a small bowl
5. Add white pepper, Shaosing wine, fish sauce, Maggi seasoning sauce and sesame oil to the bowl
6. Add water to the bowl and stir

Frying the trout fillet

1. Rub sea salt on trout fillet evenly
2. Mix water to corn flour and rub onto the trout fillet
3. Heat up grill pan with olive oil
4. Fry trout fillet on both sides for a few minutes until golden brown
5. Place the trout fillet on top of the mashed potato, skinless side facing up
   

Heating the sauce

1. Heat up a small saucepan with sesame oil
   
2. Fry ginger and garlic until slightly golden
3. Pour the sauce mix into the pan and stir gently for one minute
   
4. Pour the sauce onto the fish fillet, letting it flow gently, creating a smaller brown colour circle within the yellow colour circle created by the olive oil (see photo below)
5. Garnish with a few coriander leaves
   

Hope you enjoy the recipe. Feedback welcomed.