Master this Japanese recipe by Cho Cho San head chef Nic Wong.
“We want to create Japanese food in a style that’s produce-driven, simple and elegant, while still true to the rich heritage and food traditions of Japan. This is a recipe anyone can master using both traditional and seasonal ingredients.”
30 Minutes. Learn to cook a restaurant quality meal.
2 x 150g ocean trout fillets
75g hatcho miso
50g brown sugar
2 sticks celery
2 red radish
1 tablespoon yuzu juice
1 cup brown rice
Cook rice and preheat oven
Add rice and 2 cups cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed. Remove from heat, cover and let stand for a minimum of 15 minutes.
Prepare miso glaze
Place the premixed sauce in a small pot. Simmer on a low heat for 5 minutes, stirring occasionally. Remove from heat and set aside.
Prepare and cook trout
Coat fish with HALF the miso glaze. Heat a drizzle of olive oil in a heavy based pan over a medium heat. Add fish skin side down. Cook until skin is crisp (approx. 3 minutes). Glaze the fish again with remaining glaze. Turn fish over and cook for another 3 minutes. Remove from pan and allow to rest.
Very finely slice celery lengthways to create ribbons (use a mandolin or potato peeler). Finely slice the radish then cut into matchstick shapes. Place both immediately into iced water. Finely grate ginger into a bowl. Add a drizzle of olive oil and yuzu juice to bowl. Then dry celery and radish thoroughly with a salad spinner or paper towel. Add the celery and radish in bowl (once dried). Mix well to dress.
Place salad alongside the cooked fish and serve with a bowl of the brown rice.
This recipe was created by Cho Cho San's head chef, Nic Wong.
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