Australia's Christmas hero is our super-fresh seafood. This
cured ocean trout is an ideal addition to Christmas entertaining.
Start two days ahead to cure the fish.
300 mllight soy sauce3 tbspbrown sugarFinely grated rind and juice of 4 limes4kaffir lime leaves, chopped, plus 1 extra, very thinly sliced2long red chillies, seeds removed (optional), coarsely chopped2lemongrass stalks (white part only), finely sliced2garlic cloves, coarsely chopped1piece (about 4cm) ginger, coarsely chopped100 gm(about 1 bunch) coriander, trimmed1side ocean trout (about 1.2kg), skin on, trimmed, pin-boned200 mlvegetable oil6-8rice paper wrappers½pomelo, or pink grapefruit, segmented½ cup (loosely packed) Thai basil½ cup (loosely packed) coriander½ cup (loosely packed) mint½ cup fried shallots (optional)Lime wedges (optional), to serve
Whisk soy sauce, sugar, lime rind and juice and 200ml water in a bowl. Process kaffir lime leaves, chilli, lemongrass, garlic, ginger and coriander in a small food processor, or pound with a mortar and pestle, to a coarse paste. Add to soy sauce mixture and stir to combine. Place trout in a sterilised non-reactive container to fit snugly. Pour soy sauce mixture over fish, cover and refrigerate, turning once, for 48 hours. Drain before serving (reserve a little of the curing mix to serve if you like). Cured ocean trout will keep covered and refrigerated for 3 days.
Heat oil in a frying pan over medium-high heat and fry one rice paper wrapper at a time (be careful, hot oil may spit), turning once, until crisp and puffed (30 seconds to 1 minute). Drain on paper towels. Crackers can be made 8 hours ahead and stored in an airtight container.
Combine thinly sliced kaffir lime leaf, pomelo segments and herbs in a bowl, and season to taste.
Thinly slice trout and serve on rice paper crackers topped with herb and pomelo salad, fried shallots and a squeeze of lime.