Martin Boetz: Grilled rainbow trout fillets with curry paste, young coconut and lime leaves


You'll need

175 gm (200ml) coconut oil 75 gm (1/3 cup) red curry paste (see recipe for red curry of beef) 20 (25gm) pea eggplant 2 young coconuts, flesh scooped out and thinly sliced 55 gm shaved light palm sugar, or to taste 100 ml fish sauce, or to taste 4 pieces of banana leaf, 15cm x 30cm each 2 rainbow trout, filleted and pinboned 20 Thai basil leaves, plus extra to serve 200 ml coconut cream 4 kaffir lime leaves, cut into julienne, plus extra to serve To serve: long red chilli, cut into julienne, and fried shallots

Method

  • 01
  • Heat oil in a saucepan over medium heat. Add curry paste and stir until oil separates from the paste. Add pea eggplant and half the coconut and cook for 5 minutes, then add sugar and fish sauce and season well to taste – it should be hot, salty and sweet. Cool paste mixture for 5 minutes in a bowl.
  • 02
  • Meanwhile, place half the banana leaf pieces on a work surface and wipe clean with a damp cloth. Lay the leaves half overlapping on a board with the natural lines running in the same direction. Lay one trout fillet on top, skin-side down. Spread half the paste evenly over fillet, pressing pea eggplant into fillet, scatter over half the Thai basil, and spoon over a quarter of the coconut cream and a quarter of the remaining coconut flesh. Sprinkle over half the kaffir lime leaf and place another fillet on top, flesh-side down. Fold banana leaf over the fish, fold in sides and fold to enclose, creating a parcel effect, then secure with a skewer. Repeat to make a second parcel.
  • 03
  • Meanwhile, preheat oven to 180C. Heat a char-grill over medium-high heat. Grill parcels for 2 minutes, then turn and grill for another 2 minutes. Transfer to an oven tray and roast until fish is cooked through (8-10 minutes).
  • 04
  • To serve, open banana leaf parcel and place on a plate. Scatter over remaining young coconut flesh, basil, kaffir lime, chilli and fried shallot and drizzle with remaining coconut cream.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

2008 Vinea Marson Rosé from Heathcote, Victoria.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool