Ocean trout and pea broth
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Serves
4
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1
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sheet nori
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1 tbsp
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vegetable oil
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6
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shallots, thinly sliced
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1
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clove of garlic, crushed
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2 tbsp
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soy sauce
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2 tbsp
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mirin
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320 gm
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podded peas
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4 (120 gm each)
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ocean trout fillets, skinned and pin-boned
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1 tbsp
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finely grated ginger
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2
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green onions, thinly sliced
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To serve:
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gomasio (sesame salt, see note)
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To serve:
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togarashi (sansho pepper seasoning, see note)
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To serve:
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steamed rice
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| Dashi |
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3 cm
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square of dried kelp (kombu)
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2 tbsp
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dried bonito flakes
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1
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For dashi, combine dried kelp and 2 cups of water in a saucepan and bring to a gentle simmer over low heat, remove kelp and discard. Add bonito flakes to pan and bring to the boil. Remove pan from heat, stand for 1 minute, then strain liquid through a fine sieve placed over a bowl and reserve.
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2
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Toast nori in a frying pan over medium high heat for 30 seconds each side or until crisp. Cool, then break into small pieces.
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3
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Heat vegetable oil in a large, wide-based saucepan over medium heat, add shallots and garlic, cook for 3-4 minutes until soft, then add dashi, soy sauce and mirin and simmer for 5 minutes. Add peas, simmer for 4-5 minutes, then add ocean trout to pan in a single layer, cover and simmer for 4-5 minutes until just cooked. Carefully remove trout from pan and flake into large pieces.
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4
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Add ginger to pea broth, stir to combine and ladle into four bowls, then top with flaked trout, and sprinkle with green onions and toasted nori. Serve immediately with sesame salt, togarashi and rice passed separately.
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Note Gomasio and togarashi are available from specialist Japanese grocery stores and some health-food stores.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles