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Coral Trout Rasam
Recipe by Khanh Ong
This delicious crispy Coral Trout is served with a flavoursome, saucy Indian-inspired Rasam
- Steps
- Ingredients
Steps
- For the Rasam, place 1½ tablespoons ghee into a saucepan over medium heat. Add curry leaves, 4 dried chillies, mustard seeds and 1 teaspoon cumin seeds. Cook until mustard seeds pop then remove and set aside ½ of the tempered spices for later use.
- Add the brown onion to the pan and cook, stirring, for 3-4 minutes. Add tomatoes, garlic and turmeric and cook until the tomatoes break down and become soft, a further 3-4 minutes.
- Meanwhile, place the remaining cumin, chilli, fenugreek and peppercorns into a dry frypan over high heat and toast until fragrant, about 60-90 seconds. Remove from the heat and transfer spices to a spice grinder along with the garam masala and process to a fine powder.
- Add to the tomatoes along with remaining ingredients. Add 1 ½ cup water and cook on low heat for 15 minutes.
- Place the remaining 1 ½ tablespoons ghee and reserved tempered spices into a small frypan over medium heat and cook until fragrant and bubbling. Remove from the heat and add to the tomato broth. Remove the sauce from the heat and season with salt.
- For the Coral Trout, place the 1 ½ tablespoons ghee and leaves from 1 sprig curry leaf into a large frypan over high heat. Lightly salt the skin of the trout and place skin down into the hot ghee. Cook until skin is crispy, about 3-4 minutes.
- Flip the trout over and add butter to the pan. Pierce the thickest part of a piece of trout with a thermometer and baste the trout with the ghee mixture for 1-2 minutes or until the internal temperature of the fish reaches 48C.
- Remove from the pan and set trout aside on a serving plate with skin up.
- Place remaining 2 tablespoons ghee, curry leaves, chillies, mustard seeds and cumin into a small saucepan over medium heat. Cook until the mustard seeds pop. Remove from the heat and spoon over the trout.
- To serve, place a fillet of coral trout into the centre of each serving bowl. Spoon the Rasam around the trout and serve.
