Asian Cured Ocean Trout
Soy-cured ocean trout
9 ounces of Tasmanian Ocean Trout fillet, skinned, trimmed, and halved lengthwise
1 cup light soy sauce
1 cup fresh cilantro leaves
One 2-inch piece fresh young ginger, peeled and chopped
1 fresh green Thai chili, chopped
½ cup plus 2 tablespoons crème fraiche
2 scallions, white parts only, thinly sliced
1/3 cup sliced fresh cilantro leaves
1 tablespoon fresh lime zest, plus more for garnish
¼ teaspoon minced fresh green Thai chili
2 tablespoons fresh lime juice
½ – 1 teaspoon salt (to taste)
¼ – ½ cup diced Asian pear
Finn Crisp Original crackers
- To make the ocean trout: Put the soy sauce, cilantro, ginger, and chili in a blender and purée until the mixture is blended, but still chunky. Transfer to a shallow bowl, submerge the salmon completely in the brine, cover with plastic wrap, and refrigerate for 20 hours.
- Remove the ocean trout from the brine and rinse thoroughly in cold water. Pat dry with paper towels and cut crosswise into ¼-inch-thick slices.
- To make the sauce: Put the crème fraîche, scallions, cilantro, lime zest, and chili in a small mixing bowl and mix well. Stir in the lime juice and salt to taste.
- Spoon a pool of the sauce onto each serving plate. Decoratively lay the ocean trout slices on top of the sauce and garnish with the Asian pear and lime zest. Serve immediately with crackers.
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