COCONUT GRILLED OCEAN TROUT, AVOCADO, CRAB, AND POMELO SALAD WITH ROASTED CHILE DRESSING

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Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted Chile Dressing image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 1 serving

Number Of Ingredients 32

800 ml coconut milk
2 stalks lemongrass, roughly chopped
1 (5-cm) piece ginger, roughly chopped
10 kaffir lime leaves
3 large greens chilies
100 ml fish sauce
1 side ocean trout (1.5kg) w/ skin off
Salt
Oil, for greasing and frying
Peanut oil, for frying
150 grams large dried chilies
12 shallots, thinly sliced
Salt
Confectioners' sugar, for dusting
12 cloves garlic, thinly sliced
200 ml milk
2 liters peanut oil
450 grams palm sugar
300 ml water
200 ml lime juice
300 ml fish sauce
1 red onion, finely sliced
1 bunch spring onions, finely sliced on 45 degree angle
2 large red chilies, deseeded and finely julienne
250 grams blue swimmer crab
1 avocado, de-skinned and cut into small cubes
150 grams pomelo, segmented
1/2 bunch fresh Thai basil
1/2 bunch fresh coriander
200 ml lime juice
150 ml fish sauce
5 birds eye chilies, finely sliced

Steps:

  • In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool.
  • Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night.
  • The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute.
  • In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute.
  • In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor.
  • In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel.
  • In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing.
  • In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed.
  • In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side.
  • In a small bowl, add all the ingredients and mix well. Reserve on the side.
  • Serve the trout alongside the salad and dressing of choice.

LITE NISHO GAMING
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I loved this dish! The coconut-grilled trout was perfectly cooked and the avocado-crab-and-pomelo salad was a great addition. The roasted chile dressing was a bit too spicy for me, but overall I really enjoyed this dish.


Msindo Dlakadla
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This dish was delicious! The coconut-grilled trout was crispy on the outside and moist on the inside, and the avocado-crab-and-pomelo salad was light and refreshing. The roasted chile dressing added a nice kick of flavor.


technical Qaisrani
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I'm not a big fan of fish, but I really enjoyed this dish. The coconut-grilled trout was cooked perfectly and the avocado-crab-and-pomelo salad was a great complement. The roasted chile dressing added a nice touch of heat.


Julian S.
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This dish was a bit too complicated for me, but the end result was worth it. The coconut-grilled trout was flaky and delicious, and the avocado-crab-and-pomelo salad was a nice contrast. The roasted chile dressing was a bit too spicy for my taste, bu


Dalamukhi Prakash
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This dish was easy to make and turned out great! The coconut-grilled trout was a bit dry, but the avocado-crab-and-pomelo salad was delicious. The roasted chile dressing was also a nice touch.


Tasha Amole
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I loved this dish! The coconut-grilled trout was perfectly cooked and the avocado-crab-and-pomelo salad was a great addition. The roasted chile dressing was a bit too spicy for me, but overall I really enjoyed this dish.


P G
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This dish was delicious! The coconut-grilled trout was crispy on the outside and moist on the inside, and the avocado-crab-and-pomelo salad was light and refreshing. The roasted chile dressing added a nice kick of flavor.


Javaughn Brown
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I'm not a big fan of fish, but I really enjoyed this dish. The coconut-grilled trout was cooked perfectly and the avocado-crab-and-pomelo salad was a great complement. The roasted chile dressing added a nice touch of heat.


Danaesio Coakley
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This dish was a bit too complicated for me, but the end result was worth it. The coconut-grilled trout was flaky and delicious, and the avocado-crab-and-pomelo salad was a nice contrast. The roasted chile dressing was a bit too spicy for my taste, bu


Ghazi Op
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This dish was easy to make and turned out great! The coconut-grilled trout was a bit dry, but the avocado-crab-and-pomelo salad was delicious. The roasted chile dressing was also a nice touch.


Sphiwo Khumalo
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I loved this dish! The coconut-grilled trout was perfectly cooked and the avocado-crab-and-pomelo salad was a great addition. The roasted chile dressing was a bit too spicy for me, but overall I really enjoyed this dish.


Camari Toroca
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This dish was delicious! The coconut-grilled trout was crispy on the outside and moist on the inside, and the avocado-crab-and-pomelo salad was light and refreshing. The roasted chile dressing added a nice kick of flavor.


Asim Shahzada
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I'm not a big fan of fish, but I really enjoyed this dish. The coconut-grilled trout was cooked perfectly and the avocado-crab-and-pomelo salad was a great complement. The roasted chile dressing added a nice touch of heat.


Leo-A
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This dish was a bit too complicated for me, but the end result was worth it. The coconut-grilled trout was flaky and delicious, and the avocado-crab-and-pomelo salad was a nice contrast. The roasted chile dressing was a bit too spicy for my taste, bu


Hadii King
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I wasn't sure how I would like this dish, but I was pleasantly surprised. The coconut-grilled trout was moist and flavorful, and the avocado-crab-and-pomelo salad was a great accompaniment. The roasted chile dressing was a bit too spicy for me, but o


Abir Das
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This dish was easy to make and turned out great! The coconut-grilled trout was a bit dry, but the avocado-crab-and-pomelo salad was delicious. The roasted chile dressing was also a nice touch.


Zohaib Ms
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I loved the combination of flavors in this dish. The coconut-grilled trout was crispy on the outside and moist on the inside, while the avocado-crab-and-pomelo salad was light and refreshing. The roasted chile dressing added a nice balance of heat.


Imtyaz Jaan
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This dish was a hit with my family! The coconut-grilled trout was perfectly cooked and the avocado-crab-and-pomelo salad was a refreshing complement. The roasted chile dressing added a nice kick of flavor.