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Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing Recipe

Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing Recipe

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Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing

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Ingredients:

Serving

800 ml coconut milk
2 stalks lemongrass, roughly chopped
1 (5- cm) piece ginger, roughly chopped
10 kaffir lime leaves
3 large greens chilies
100 ml fish sauce
1 side ocean trout (1.5kg) w/ skin off
salt
oil, for greasing and frying
peanut oil, for frying
150 g large dried chilies
12 shallots, thinly sliced
salt
confectioners' sugar , for dusting
12 cloves garlic, thinly sliced
200 ml milk
2 liters peanut oil
450 g palm sugar
300 ml water
200 ml lime juice
300 ml fish sauce
1 red onion, finely sliced
1 bunch spring onions , finely sliced on 45 degree angle
2 large red chilies , deseeded and finely julienne
250 g blue swimmer crab
1 avocado, de-skinned and cut into small cubes
150 g pomelo , segmented
1/2 bunch fresh thai basil
1/2 bunch fresh coriander
200 ml lime juice
150 ml fish sauce
5 birds eye chilies, finely sliced

Directions:

Coconut Grilled Ocean Trout:
In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
Roasted Chili Dressing:
In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
Avocado, Crab, and Pomelo Salad:
In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
Preparation for Hot and Sour Dressing:
In a small bowl, add all the ingredients and mix well. Reserve on the side.
Serve the trout alongside the salad and dressing of choice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	9904.75 Kcal (41469 kJ)
Calories from fat	3673.14 Kcal
		% Daily Value*
Total Fat	408.13g	628%
Cholesterol	94.14mg	31%
Sodium	76516.68mg	3188%
Potassium	14281.93mg	304%
Total Carbs	894.62g	298%
Sugars	571.42g	2286%
Dietary Fiber	132.7g	531%
Protein	488.01g	976%
Vitamin C	788.3mg	1314%
Vitamin A	2.7mg	90%
Iron	69.2mg	384%
Calcium	1946.3mg	195%

Amount Per 100 g
Calories	123.62 Kcal (518 kJ)
Calories from fat	45.84 Kcal
		% Daily Value*
Total Fat	5.09g	628%
Cholesterol	1.17mg	31%
Sodium	955mg	3188%
Potassium	178.25mg	304%
Total Carbs	11.17g	298%
Sugars	7.13g	2286%
Dietary Fiber	1.66g	531%
Protein	6.09g	976%
Vitamin C	9.8mg	1314%
Iron	0.9mg	384%
Calcium	24.3mg	195%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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