Sesame Crusted Ocean Trout on Choy Sum with Cucumber and Micro Herbs in a Thai Chilli and Mirin Vinaigrette
- 4 piece ocean trout fillets skin off, approx 150-200 grams (5-7 oz) each
- 1/2 cup sesame seeds
- 1/2 cup black sesame seeds
- sea salt flakes
- freshly ground black pepper
- peanut oil
- 1 large choy sum about 8 stalks and shoots
- 1 tablespoon peanut oil
- 1 teaspoon sesame oil
- 2 tablespoons sweet soy sauce kecap manis
Vinaigrette and Garnish
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon sugar
- 4 birds eye chillis 3 deseeded and all finely chopped
- 2 Lebanese cucumbers peeled, seeded and finely diced
- 2 tablespoons purple onion finely diced
- 4 types of live baby/micro herbs in the photographed dish we used baby sorrel, baby basil, red garnet and baby chives, however you can use anything you wish and if you can’t find live baby herbs you can use coriander (cilantro) leaves, basil, chive and even sprouts, there are no hard and fast rules with what you use). Just try to use herbs that won’t over power one another
This is a shining example of the less complicated a dish is, the better it is.
Each ingredient in this recipe is served very near to its natural state and this lack of having been ‘messed’ with results in a simple yet sophisticated combination. The flavours in this dish do all the hard work for you, fresh ocean trout complemented by an effortless sesame crust and seared beautifully rare, the fresh cucumber and the just picked tender baby herbs simply glazed with the distinctive flavours of fresh lime, mirin and fiery chilli. The best thing about this lack of complication is exactly that; uncomplicated cooking for you. Serve this next time you want to impress your guests with a fresh, clean and sophisticated dinner and give yourself a stress free night in the kitchen.
- Place the mirin, sesame oil, sugar, lime juice and lime zest in a mixing bowl and mix until sugar is dissolved.
- Add the chillies, cucumber and onion.
- Taste for seasoning and season with salt and pepper as required.
- Cut the baby herbs about 1 cm (1/2 inch) above the soil line. Shake clean or wash if necessary. Shake as dry as possible. Set aside.
- Cut the woody base off the stalks of choy sum.
- Cut the remaining leaves and stems in half.
- Wash off any dirt under running water.
- Shake off excess water and dry thoroughly with paper towel.
- Preheat oven to 150 degrees (300 fahrenheit)
- Place the sesame seeds in a medium sized shallow dish or plate.
- Add some sea salt and pepper (approx 1 tsp each).
- Mix around thoroughly.
- Take the fish and press the side that used to have the skin on it (the less pretty side) into the sesame mixture and set aside.
- Place some peanut oil in a non-stick pan and place over high heat.
- Once hot, add 2 pieces of fish, sesame side down.
- Cook for 1-2 minutes or until golden. (use a fork to pick up the thick end and have a look underneath)
- Turn and cook a further 1-2 minutes on the other side.
- Remove and set aside.
- Repeat process with 2 remaining pieces.
- Place in oven to keep warm. (do not leave in for more than 5 minutes while you complete the assembly process).
- Line up your 4 serving plates.
- Place a wok or large frying pan over high heat and add peanut oil.
- Once very hot, add choy sum and toss for a few seconds.
- Add sesame oil and sweet soy.
- Toss until vibrant green and nicely glazed.
- Place a small amount on the centre of each plate, scrunch them up if need be to keep them in the centre.
- Add some of the remaining pan juices to each pile of choy sum.
- Remove the fish from the oven and place on top of the choy sum, sesame side up.
- Toss the herbs in cucumber, chilli and onion dressing.
- Using your hand, lift out a big pinch of the herbs, allow to drain of excess liquid and place on top of the fish.