Snacks and sides

Lemongrass and lime-cured trout with rice paper crackers

This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.
Asian-style cured trout with rice paper crackers

Asian-style cured trout with rice paper crackers

William Meppem
12 - 14

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.




1.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.
2.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.
3.Combine thinly sliced kaffir lime leaf, pomelo segments and herbs in a bowl, and season to taste.
4.Thinly slice trout and serve on rice paper crackers topped with herb and pomelo salad, fried shallots and a squeeze of lime.

Drink Suggestion: Fragrant gewürztraminer. Drink suggestion by Max Allen


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