Recipe

Hot smoked trout with fresh coconut

These bite-sized morsels of trout and pomelo salad are mouth-watering with hits of flavour from roasted peanut nam jim, fresh ginger, coconut and lime.

Feb 28, 2010 1:00pm
  • 15 mins cooking
  • Makes 24 Item
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Ingredients

Peanut nam jim
  • 1/4 cup (35g) roasted unsalted peanuts
  • 1/4 cup (65g) grated palm sugar
  • 1/4 (60ml) fish sauce
  • 1 fresh small green thai (serrano) chilli, chopped finely
  • 1 centimetre (½-inch) piece fresh ginger (5g), grated finely
  • 1 teaspoon finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 1 tablespoon reserved coconut liquid
Hot smoked trout with fresh coconut
  • 1 medium pomelo (680g), segmented
  • 200 gram (6½ ounces) flaked hot-smoked trout
  • 100 gram (3 ounces) coconut flesh, sliced thinly
  • 1 cup loosely packed small thai basil leaves
  • 1杯松散小新鲜芫荽叶(cilantro)
  • 24 betel leaves
  • 1/4 cup (35g) crushed roasted peanuts
  • 1/4 cup (50g) salmon roe

Method

Hot smoked trout with fresh coconut
  • 1
    Make peanut nam jim: lightly grease an oven tray; sprinkle with peanuts. Heat sugar and 2 teaspoons of the fish sauce in small saucepan; cook about 2 minutes or until lightly caramelised. Pour over peanuts; cool until set then break into pieces. Using mortar and pestle (or blender or food processor) pound pieces into a fine powder. Place in small bowl; stir in remaining ingredients.
  • 2
    Break pomelo segments into small pieces; place in large bowl. Add trout, coconut and three-quarters of the combined herbs.
  • 3
    Place betel leaves on serving platter; top with trout mixture. Drizzle with peanut nam jim, sprinkle with remaining herbs, peanuts and salmon roe.

Notes

Fresh coconuts are available in the fresh produce section of most supermarkets. To open a fresh coconut, pierce one of the eyes; drain the liquid and reserve for the peanut nam jim. Roast coconut briefly in a very hot oven until cracks appear in the shell. Cool, then break the coconut apart. Use a metal spoon to remove the flesh.

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