This is an easy recipe to prepare and is originally made with Salmon, but when we substituted our Ocean Trout from Petuna, we thought it garnered its own attention! Then, when we substituted the fresh Yuzu, it blew our minds!
Prep Time: about 30 minutes, the day before serving. Assembling Day of: 30 minutes
Serve as an appetizer before dinner. Use Asian Pears when in season. Can substitute any crisp pear or apple.
Ingredients
Prep for Ocean Trout
12 - 16 oz of Tasmanian Ocean Trout fillet, skinned and trimmed |
1 Cup light soy sauce (see Chef Notes #3) |
1 Cup fresh cilantro leaves |
One 2-inch piece fresh young ginger, peeled and chopped |
1 Fresh green Thai chili, chopped (or 1 small Serrano) |
Dipping Sauce
1/2 Cup plus 2 tablespoons crème fraiche |
2 Scallions, white parts only, thinly sliced |
1/3 Cup fresh cilantro leaves, roughly chopped |
1 Tablespoon fresh lime zest, plus more for garnish (sub with Yuzu zest if can find) |
1/4 Teaspoon minced fresh green Thai chili |
2 Teaspoons fresh lime juice (sub with fresh Yuzu juice if can find) |
1/2 - 1 Teaspoon salt (to taste) |
1/4 - 1/2 Cup diced Asian pear |
Finn Crisp Original crackers |