Ingredients

The following ingredients have 13 Servings
  • 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

Instruction

  • 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.
  • 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.
  • Combine thinly sliced kaffir lime leaf, pomelo segments and herbs in a bowl, and season to taste.
  • Thinly slice trout and serve on rice paper crackers topped with herb and pomelo salad, fried shallots and a squeeze of lime.