recipe

Recipe: Ocean Trout with a Smoked Eggplant Salad

Our Executive Chef John McLeay shows you how to prepare a Burmese inspired recipe, sure to impress your dinner guests.

His ocean trout with smoked eggplant salad is vibrant, full of flavour and just plain delicious!

 

If you love this recipe, come and join us for lunch or dinner at Burma Lane. We’ll make sure to satisfy those taste buds with our yummy Burmese inspired cuisine.

To make a reservation, visit burmalane.com.au or call our friendly team on 9615 8500.

If you happen to give this recipe a go, remember to tag @burmalane on Instagram – we’d love to see your pics!

INGREDIENTS

For the Eggplant Salad

I medium sized eggplant, chargrilled until soft then peeled

I small handful coriander, roughly chopped

1 small handful mint, chopped

2 peeled shallots, cut in half and sliced

40 grams roasted peanuts, roughly chopped

1 tablespoon sesame seeds, toasted

2 tablespoons crispy fried shallots

1 tablespoon crispy fried garlic

Dressing

1 tablespoon lime juice

1 tablespoon fish sauce

1 tablespoon garlic oil

1 tablespoon shallot oil

½ teaspoon caster sugar

Squeeze out any excess juice from the eggplant flesh and roughly

chop. Place it in a bowl and add all the other ingredients.

Add the dressing and mix together carefully.

For Ocean Trout

250 grams ocean trout, skinless and boneless

½ tablespoon coriander powder

½ tablespoon paprika

½ tablespoon turmeric powder

Pinch of Salt

In a bowl mix together the dry spices and the salt. Coat the ocean

trout in the spices and set aside for 30 mins.

Heat a little oil in a non-stick fry pan. When the oil starts to smoke

carefully place the ocean trout into the fry pan. Cook turning once

until the ocean trout is cooked, it still needs to be pink in the center.

With a thick piece this should be around 2 minutes each side.

Remove from the pan and allow to rest for 2 minutes.

To Plate

Pile the eggplant salad in the middle of a serving bowl/plate. Using

your hands roughly tear the ocean trout into large chunks and place

on to the eggplant salad.

Pour over any excess dressing and garnish with a few coriander

leaves and extra sesame seeds if desired.

Serves 4 as part of a shared meal

 

Don’t have time to cook? Let us do the hard work for you. Make a Reservation at Red Spice Road, Red Spice QV, Burma Lane or Meat Fish Wine.