This delicious dish is made by poaching ocean trout in coconut cream and tossing it through a zesty lime dressing, fresh coconut and herbs. Serve with steamed rice or enjoy it on it’s own!
“This recipe is light, zesty and full of classic Longrain flavours.” Sam Christie, owner of Longrain.
30 Minutes. Cook a dish from the Longrain menu at home.
2 x 160g ocean trout fillets
2 sprigs mint
2 sprigs Thai basil
1 long green chilli
1 garlic clove
100ml natural chicken stock
1.5 tablespoons peanuts
40g fresh coconut
1 tablespoon fish sauce
1 teaspoon caster sugar
1 tin coconut cream
1 cup long grain rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.
Finely chop the garlic and half the chilli to form a paste. Heat the coconut cream and stock in a pot to just below boiling point. Add the garlic, chilli, fish sauce and caster sugar.
Add the trout to the pot and poach for 8 minutes – don’t let the coconut cream boil. Remove and allow to cool. Don’t discard poaching liquid.
Pick leaves off herbs. Finely slice the remaining chilli. Flake trout. Combine in a bowl with herb leaves, julienned (finely chopped) coconut, peanuts, chilli and a squeeze of lime juice. Dress with some poaching liquid. Serve with rice.
An iconic Sydney restaurant. Longrain is a contemporary restaurant, bar, Asian produce store and canteen. It is uniquely located within an expansive, 110 year-old converted warehouse in Surry Hills.