Australian Gourmet Traveller - (06)June 2020 (1)

500 gmfilletofoceantrout

Coconutcream,fordrizzling

Limewedgesand

steamedrice,toserve

SPICEPASTE

4 longredchillies,seeds

removed

1 lemongrassstalk,white

part,finelychopped

10 gmpieceofturmeric,

coarselychopped

1 smallgoldenshallot

2 tspdry-roasted,coarsely

groundcorianderseeds

60 ml (¼ cup) olive oil

1 Preheatovento 240 °C.For

spicepaste,usinga hand-

blender,blitzingredientswith

a pinch of salt until smooth.

2 Heata smallfryingpanover

mediumheat.Addspicepaste

andstiruntillightlyroasted(1-2

minutes),thensetasidetocool.

3 Spreadspicepasteoverfish

andbakeuntiljustcooked

through(8minutesformedium-

rare).Tofinish,drizzlefishwith

coconutcreamandsqueezed

lime juice. Serve with rice.➤

ORTRY...
Thisspicepasteworks
wellspreadonchicken,
oranothertypeof
firmfish,thenbaked.
Alternatively,trycoating
prawnsandstir-frythem
withThaibasil.

AfieryspicepasteforfishSERVES 4

Givefisha powerfulkickofflavourandheatwiththisvibrant

spice paste. It also works well as a base for a quick curry.

GOURMET TRAVELLER 41