Chefs' Recipes

Grilled coral trout with pickled Buddha’s hands

Australian Gourmet Traveller recipe for grilled coral trout with pickled Buddha’s hands by Paul Wilson from Half Moon.
Grilled coral trout with pickled Buddha’s hands

Grilled coral trout with pickled Buddha’s hands

Sharyn Cairns
4
15M
10M
25M

Pristine fish prepared simply is such a culinary pleasure, especially when dressed with our Australian world-class extra-virgin olive oil infused with fragrant herbs. The pickled Buddha’s hands in this recipe should be a welcome addition to your fridge as they have many other uses such as flavouring risotti, stews and roasts. You’ll need to begin this recipe a week ahead.

Ingredients

Pickled Buddha’s hands
Olive oil sauce

Method

Main

1.For pickled Buddha’s hands, slice Buddha’s hands very thinly and transfer to a bowl, add remaining ingredients, 25gm sea salt and 50ml water. Scatter over a non-reactive tray in a single layer, cover with a damp absorbent cloth and stand at room temperature, turning occasionally, keeping cloth damp, until pickled (1-2 weeks).
2.For olive oil sauce, dry-roast spices in a small frying pan until fragrant (1-2 minutes). Combine extra-virgin olive oil with spices and garlic, refrigerate to infuse (6 hours-overnight), pass through a fine sieve, then add herbs, lemon juice and rind and season to taste.
3.Heat a non-stick frying pan or char-grill over high heat. Season fish with sea salt, brush with olive oil and cook skin-side down, applying a little pressure so fish cooks evenly (3-5 minutes), then turn and cook until just cooked through (1-2 minutes). Drain on absorbent paper, transfer to a serving plate, top with pickled Buddha’s hands, then dress with olive oil sauce. Serve with a green salad.

Note Buddha’s hands are available from Asian grocers. You can use lemons instead.

Notes

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