- 185 gm sea salt (1½ cups)
- 1 whole coral trout, cleaned and scales removed (see note) (about 2.6kg)
- 1 banana flower (see note)
- 2 lemons, juice only
- 2 green mangoes, peeled and cut into julienne
- 1 cup each loosely packed Thai basil, coriander and mint leaves
- To serve: steamed rice
Hot and sour dressing
- 1 clove of garlic, finely chopped
- 2 small green chillies
- 2 tsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp each lime juice and fish sauce
- 1Place salt in a large (60cm long) fish kettle or large deep roasting pan, add enough water to come 2cm from top of kettle, bring to the boil, add fish, bring back to the boil, then turn heat off and stand, covered, for 30 minutes or until fish is cooked through.
- 2Remove outer dark leaves of banana flower until the pale inner core is exposed, discarding outer leaves. Peel off petals, one at a time, discarding stamens in between each leaf, then roll petals together, thinly slice crossways and combine in a bowl with lemon juice.
- 3Meanwhile for hot and sour dressing, combine garlic, green chillies and a pinch of sea salt in a mortar and, using a pestle, pound to a smooth paste. Add remaining ingredients and stir until sugar is dissolved.
- 4To serve, transfer fish to a platter. Drain banana flower and combine with green mango and herbs. Add half the dressing, toss gently to coat, scatter half of salad over fish, drizzle with remaining dressing and serve with extra salad and steamed rice to the side.
Coral trout is perfect for poaching due to its firm, moist flesh. If unavailable, substitute with ocean trout. Banana flower is available from Thai grocery stores.
Drink Suggestion: Clare Valley riesling. Drink suggestion by Max Allen
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