Ocean trout isn't salmon. I just felt the need to write that. Sure it looks like salmon, but it's flavour marks it as a member of the trout family. A really beautiful piece at the fishmonger's stall at the markets. I removed the skin, cut it into strips, salted it, dried it and fried it in corn oil. The fish was marinated in a mix of pickled chillies, fish sauce and sugar before being seared in ghee. The bok choy was washed, halved and cooked in a mix of rice vinegar and sugar. I bought a mix of sprouts from a local organic farm (coriander, soy bean, mung bean). These were mixed with fried slices of garlic, chopped roasted peanuts and sliced lemongrass, which were tossed with a couple of tablespoons of nuoc nam cham. Need the full recipe? Let me know.
OCEAN TROUT WITH SWEET & SOUR BOK CHOY & CRISPY FISH SKIN
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