Name: Ocean trout with silken tofu and black vinegar
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Yield: 1
Cuisine: asian
Ingredients: 18.20 gm olive oil; 4 x 200g skinless ocean trout fillets, pin-boned; 2 bunches broccolini; 300g packet silken tofu, drained, cut into 1cm pieces; 2 spring onions, thinly sliced on an angle; 250ml vegetable stock; 24.40 gm oyster sauce; 51.60 gm hoisin or plum sauce; 80ml soy sauce; 40.00 ml Chinese black vinegar (see note); 1 long red chilli, seeds removed, finely chopped

Ocean trout with silken tofu and black vinegar

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Prep Time:
5 minutes

Cook Time:
13 minutes

Total Time:
18 minutes

Creamy silken tofu enhances seared fish and tender greens in a spicy black vinegar sauce.

Ingredients:

18.20 gm olive oil
4 x 200g skinless ocean trout fillets, pin-boned
2 bunches broccolini
300g packet silken tofu, drained, cut into 1cm pieces
2 spring onions, thinly sliced on an angle
250ml vegetable stock
24.40 gm oyster sauce
51.60 gm hoisin or plum sauce
80ml soy sauce
40.00 ml Chinese black vinegar (see note)
1 long red chilli, seeds removed, finely chopped

Instructions:

In a hot oiled frypan, sear fish for 2 minutes on each side until golden but still rare in the center. Season and let it rest.
In a saucepan over medium heat, simmer all ingredients, stirring occasionally, until reduced by half, about 5-6 minutes.
Cook the broccolini in boiling, salted water for 3 minutes until tender, then drain.
When ready to enjoy, arrange the broccolini, trout, and tofu on 4 plates. Drizzle with the flavorful sauce and garnish with fresh spring onions.

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