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Soy-cured ocean trout with turmeric and coconut caramel and pickled daikon

Posted: 12 March 2013 By Gingerboy

This dish has become a bit of a Gingerboy signature; the soy cures the trout nicely overnight. The dressing uses fresh turmeric, which adds great colour and flavour. You’ll need to start this recipe a day ahead to allow time for the trout to cure.

Soy-cured ocean trout
400 ml light soy sauce
4 whole star anise, lightly toasted
zest and juice of 2 lemons
4 spring onions, white part only, roughly chopped
3 garlic cloves, roughly chopped
30 g (approx. 6 cm) fresh ginger, peeled and roughly chopped
1 tablespoon caster sugar
600 g ocean trout fillets, skin removed, pin-boned

Turmeric and coconut caramel
150 g light palm sugar, grated
4 tablespoons water
10 g (approx. 2 cm) fresh turmeric, peeled and finely chopped
1-2 large green chillies, finely sliced
150 ml coconut cream
3 tablespoons shiso vinegar
80 ml lime juice
2 pinches of sea salt
3 spring onions, white part only, thinly sliced

Pickled daikon
1 small daikon, peeled and thinly sliced into ribbons
250 ml (1 cup) sichuan pepper pickling liquid

Sichuan pepper pickling liquid
100 g caster sugar
100 ml rice wine vinegar
100 ml water
2 tablespoons sichuan peppercorns
1 red bird’s eye chilli, roughly chopped
1 teaspoon salt


Soy-cured ocean trout Combine the soy sauce, star anise, lemon zest and juice, spring onion, garlic, ginger and sugar in a large shallow bowl. Set aside for 10 minutes so the flavours can infuse. Add the ocean trout, cover with plastic wrap and place in the refrigerator for 20-24 hours to cure. Pull out after 10 hours, flip the trout over and return to the refrigerator.

Turmeric and coconut caramel Place the palm sugar and water in a saucepan over medium heat and bring to the boil, stirring until the sugar dissolves. Continue to simmer for 6-8 minutes until the syrup is golden. Add the turmeric and chilli (reserving a few slices for garnish), cook for 30 seconds then pour in the coconut cream and vinegar. Bring back to a gentle simmer then remove from heat. Set aside for 20 minutes to cool, then stir in the lime juice, salt and spring onion.

Pickled daikon Combine the daikon and pickling liquid in a bowl and set aside for 20 minutes. Drain and discard the pickling liquid.

Sichuan pepper pickling liquid Combine all of the ingredients in a small saucepan over low heat and bring to a gentle simmer. Set aside to cool. Strain into an airtight container and store in the refrigerator for up to 4 weeks.

To serve Cut the trout into 1-2 mm thick slices and arrange on the serving plates in a neat line. Spoon the turmeric and coconut caramel into a small serving bowl. Place a small pile of the pickled daikon on top of the trout and garnish with remaining chilli.

Serves four to share.

Recipe from Gingerboy: Creative Street Food by Teage Ezard & Chris Donnellan. Signed copies available in our online store.

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