CHO CHO SAN’S MISO OCEAN TROUT WITH CELERY SALAD AND BROWN RICE

CHO CHO SAN’S MISO OCEAN TROUT WITH CELERY SALAD AND BROWN RICE

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.

Serves 2.

Ingredients
2 x 150g ocean trout fillets
75g hatcho miso
50g brown sugar
20ml mirin
20ml sake
2 sticks celery 
2 red radish
2cm ginger
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.

Make salad
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.

To serve
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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August 24, 2016 by Timothy Ryder
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