AT A GLANCE
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.
|01||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.|
|02||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.|
|03||Combine thinly sliced kaffir lime leaf, pomelo segments and herbs in a bowl, and season to taste.|
|04||Thinly slice trout and serve on rice paper crackers topped with herb and pomelo salad, fried shallots and a squeeze of lime.|