Baked Coral Trout Fillets with Asian Salad

Baked Coral Trout Fillets with Asian Salad
Deliciously baked Coral Trout fillets served with a fresh Asian herb salad topped with a tamarind dressing.
  • 4 x 150 - 200 g coral trout fillets, skin on
For Asian herb salad
  • ½ cup green papaya, peeled and flesh very finely shredded
  • 1 green mango, peeled and flesh very finely shredded
  • 1 mango, flesh finely sliced
  • ½ cup snowpea shoots
  • 8 snowpeas, finely shredded on an angle
  • ½ cup picked Vietnamese mint leaves
  • ½ cup picked Thai basil leaves
  • ½ cup picked coriander leaves
  • 1 red chilli, finely sliced
  • ¼ cup peanuts, lightly toasted, oiled and salted and broken up
For tamarind dressing
  • 2 tablespoons palm sugar, crushed
  • 2 tablespoons water
  • 4½ tablespoons tamarind puree
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon fish sauce
For the Salad and Dressing
  1. Prepare the salad by combining all of the salad ingredients into a bowl and set aside for serving.
  2. To make the tamarind dressing - Gently warm the palm sugar with the water in a saucepan until it has fully combined.
  3. Whisk in the tamarind puree.
  4. Slowly add the olive oil to the mix and whisk through then add the fish sauce and whisk to combine.
  5. Set aside for serving.
For the Coral Trout Fillets
  1. Pre heat oven to 220C.
  2. Drizzle olive oil over a warm fry pan, then place the seasoned coral trout fillet, skin side down, over medium heat and fry for about 4 minutes until you begin to see the skin lightly browning around the side.
  3. Place the pan in the oven for about 6-8 minutes depending on the thickness of the fish.
  4. Remove pan from the oven and gently turn the fish over, to finish cooking.
  5. Place the fish in the centre of a serving plate.
  6. Top the fish with some salad and spoon over the tamarind dressing.
The green fruit in the salad can be prepared using a mandoline

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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