Name: Lemongrass and lime-cured trout with rice paper crackers
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 12 - 14
Ingredients: 300 ml light soy sauce; 3 tbsp brown sugar; Finely grated rind and juice of 4 limes; 4 kaffir lime leaves, chopped, plus 1 extra, very thinly sliced; 2 long red chillies, seeds removed (optional), coarsely chopped; 2 lemongrass stalks (white part only), finely sliced; 2 garlic cloves, coarsely chopped; 1 piece (about 4cm) ginger, coarsely chopped; 100 gm (about 1 bunch) coriander, trimmed; 1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned; 200 ml vegetable oil; 6-8 rice paper wrappers; ½ pomelo, or pink grapefruit, segmented; ½ cup (loosely packed) Thai basil; ½ cup (loosely packed) coriander; ½ cup (loosely packed) mint; ½ cup fried shallots (optional); Lime wedges (optional), to serve

Lemongrass and lime-cured trout with rice paper crackers

This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.

Asian-style cured trout with rice paper crackers

Serves 12 - 14

Prep

30M

Cook

Total

35M

Australia’s Christmas hero is our super-fresh seafood. This cured ocean trout is an ideal addition to Christmas entertaining. Start two days ahead to cure the fish.

Ingredients

300 ml light soy sauce

3 tbsp brown sugar

Finely grated rind and juice of 4 limes

4 kaffir lime leaves, chopped, plus 1 extra, very thinly sliced

2 long red chillies, seeds removed (optional), coarsely chopped

2 lemongrass stalks (white part only), finely sliced

2 garlic cloves, coarsely chopped

1 piece (about 4cm) ginger, coarsely chopped

100 gm (about 1 bunch) coriander, trimmed

1 side ocean trout (about 1.2kg), skin on, trimmed, pin-boned

200 ml vegetable oil

6-8 rice paper wrappers

½ pomelo, or pink grapefruit, segmented

½ cup (loosely packed) Thai basil

½ cup (loosely packed) coriander

½ cup (loosely packed) mint

½ cup fried shallots (optional)

Lime wedges (optional), to serve

Method

Main

1.Whisk soy sauce, sugar, lime rind and juice and 200ml water in a bowl. Process kaffir lime leaves, chilli, lemongrass, garlic, ginger and coriander in a small food processor, or pound with a mortar and pestle, to a coarse paste. Add to soy sauce mixture and stir to combine. Place trout in a sterilised non-reactive container to fit snugly. Pour soy sauce mixture over fish, cover and refrigerate, turning once, for 48 hours. Drain before serving (reserve a little of the curing mix to serve if you like). Cured ocean trout will keep covered and refrigerated for 3 days.

2.Heat oil in a frying pan over medium-high heat and fry one rice paper wrapper at a time (be careful, hot oil may spit), turning once, until crisp and puffed (30 seconds to 1 minute). Drain on paper towels. Crackers can be made 8 hours ahead and stored in an airtight container.

3.Combine thinly sliced kaffir lime leaf, pomelo segments and herbs in a bowl, and season to taste.

4.Thinly slice trout and serve on rice paper crackers topped with herb and pomelo salad, fried shallots and a squeeze of lime.