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Tea-smoked trout and apple salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Trout infused with tea, star anise, and cinnamon for a delicious smoky flavor.
Ingredients:
  • 4.80 gm sea salt flakes
  • 2 tsp Sichuan peppercorns
  • 4 (about 180g each, 2cm thick) ocean trout fillets
  • 200g (1 cup) white rice
  • 35g (1/2 cup) black tea leaves
  • 4 whole star anise
  • 2 x 7cm cinnamon sticks, broken
  • 2 bunches asparagus, woody ends trimmed, quartered
  • 2 granny smith apples, cored, thinly sliced lengthways
  • 1 x 80g pkt baby rocket leaves
  • 500.00 ml watercress sprigs
  • 42.00 gm light soy sauce
  • 18.20 gm peanut oil
  • 1 tsp sesame oil
  • 1 garlic clove, crushed
  • 2 tsp finely grated fresh ginger
  • 10.60 gm fresh lime juice
  • 8.00 gm brown sugar
  • 1/4 tsp Chinese five spice
  • Salt & freshly ground black pepper
Instructions:
  • Crush the sea salt flakes and Sichuan peppercorns in a mortar using a pestle. Sprinkle the salt mixture evenly over the trout on a plate. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • Prepare the wok by lining it with 4 layers of foil. In a bowl, mix together the rice, tea, star anise, and cinnamon. Spread the rice mixture evenly in the wok and place it over high heat. Arrange the trout in a single layer in a large bamboo steamer. Once the rice mixture starts to smoke, position the steamer over the wok and steam, covered, for 10-12 minutes until the trout is cooked through. Allow it to cool before serving.
  • Prepare the dressing by adding soy sauce, peanut oil, sesame oil, garlic, ginger, lime juice, sugar, and Chinese five spice in a screw-top jar. Shake vigorously until fully mixed. Taste and adjust seasoning with salt and pepper as needed.
  • Blanch the asparagus in a pot of salted boiling water for 2 minutes or until vibrant green and slightly crisp. Shock in cold running water and drain thoroughly.
  • In a large bowl, combine the asparagus, apple, rocket, and watercress, gently toss together. Add coarsely flaked trout, mix well. Divide into serving plates, drizzle with dressing, and serve right away.

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