Ocean Trout with diced roasted kumera, Asian Greens & Sesame-Soy Dressing
Ingredients:
1 Atlantic salmon steak, per person Olive oil, for frying 2 medium orange sweet potatoes, peeled and cut into regular sized chunks 1 Bunch Bok Choy or Gai Lan (Chinese broccoli) or similar Asian green vegetable Dressing: 4 tbsp kecap manis (sweet soy sauce) 4 tbsp fish sauce 1⁄2 cup lime juice 2 tbsp sesame oil 1 small red chilli, very finely sliced 1cm length of fresh ginger, grated or finely chopped 3 Asian shallots Garnish: Coriander sprigs, bean shoots (picked over and straggly ends removed) and finely julienned strips of red capsicum and sesame seeds
Method:
Combine all dressing ingredients in a small jar, shake until well mixed. Set aside.
Bring a saucepan of water to the boil, add sweet potato and cook until tender. Drain well and mash, using a little stock or butter if it seems too dry. Set aside and keep warm until required.
Wash Bok Choy well and cut each bulb into 3-4 cm lengths. Steam or microwave until just tender (about 1 minute in the microwave). Keep warm until ready to use.
Heat a heavy based frypan or ridged grill pan until quite hot. Brush lightly with olive oil (or spray with cooking spray). Place the salmon, skin side down in the pan and press down lightly on the fish for a minute or so. Cook on this side until golden brown and crispy. Turn and cook for a further 3-4 minutes (I don’t think you need to cook for more than about 8 minutes), this fish should still be medium/rare in the middle.
1On each serving plate, place the required amount of mash, topped with Bok Choy and then the Atlantic salmon, skin side up. Top with the coriander/bean shoot & capsicum mix, sprinkle with sesame seeds and drizzle dressing over.
Notes:
I like to use Salmon with the skin still on as it makes the presentation a little more striking. You can cook it without if you prefer.
I also like my Salmon served on the medium rare side, as the fish stays moister and tastes better. Again, it is a personal preference. If you are cooking the fish without the skin, you will need to cook it for less time for medium/rare.