INGREDIENTS
600g ocean trout, skin off
15g salt
5g sugar
1 cup quinoa
1 cup water
1 shallot
1 small piece ginger
1 large green chilli
2 green onions
1 cup kimchi
1 cup mint leaves, roughly torn
1 cup coriander leaves, roughly torn
1 lemon
Olive oil
METHOD
- Cut the trout into 4 equal sized pieces. Mix the salt and sugar together. Sprinkle over the fish, and then give it a good massage into the fish using your hands. Leave to cure for a minimum 2 hours, the trout can
- Place the quinoa and water in a solid steam oven tray and steam at 100 °C for 30 minutes, remove and leave to cool.
- Rinse the fish under cold water, drain well and place on solid steam oven tray lined with baking paper. Place in the steam oven and steam at 60 °C for 20 minutes.
- Whilst the fish is cooking, peel and finely slice the shallot, ginger, chilli and green onion.
- In a large mixing bowl, place the quinoa, kimchi, herbs, shallot, ginger and chilli.
- Add a splash of the juice from the kimchi, to form the base of the dressing. Squeeze in some lemon juice and a dash of olive oil, season and mix well.
- Remove fish from the steam oven. The fish will easily flake apart. Randomly place the fish and salad on a large plate. Serve warm or at room temperature.
APPLIANCE / FUNCTION
Matt Stone
Hailing from the remote and bountiful region of Margaret River, Western Australia, Matt Stone spent his formative years surrounded by one of Australia's richest landscapes for produce. As a chef and author, his cuisine underscores an ideology deeply rooted in connection to country. His sustainable dining philosophies drives him to create modern and innovative food, showcasing quality seasonal produce. He believes in slow food and locally sourced ingredients and when he’s not at the stove or in the garden, you’ll find him experimenting with pickling and preserving.
