Ocean Trout

by Adam D’Sylva of Decca in Melbourne Australia
INGREDIENTS:
4 x 200 g (approx. 7oz) portions of ocean-friendly trout (skin-off)
Marinade:
- 2 ½ tbsp. mustard seeds
- 15 sprigs curry leaves
- 15 medium red onions (sliced)
- 5 tbsp. ginger-garlic paste
- 5 green chillies (green banana chillies)
- 2 ½ tbsp. turmeric powder
- 1 ¼ tbsp. fennel seeds
- 250 g Kara coconut cream
- Lemon juice to taste
- Salt and pepper

METHOD
- Heat oil in a pan
- Put mustard seeds in first, and when they start to crackle, add the green chillies, curry leaves and fennel seeds
- Add sliced onions and cook until translucent
- Add ginger-garlic paste and cook out on a medium heat
- Add the turmeric powder and salt and pepper at the end. Then blitz into a smooth paste. Place back into pan and add Kara coconut cream and lemon juice to finish. Marinate Ocean Trout in paste overnight
- Bake in a hot oven for 8 minutes until medium done
- Serve with salad (see below for recipe)
Salad:
- ¼ wombok cabbage (known as Napa or Chinese cabbage in North America)
- 5 betel leaves (torn)
- 1 long red chilli (sliced)
- ¼ bunch coriander leaves
- ¼ bunch Vietnamese mint leaves
- Crispy shallots for garnish
- Olive oil for salad
Dress salad with Nước chấm and olive oil
Nước chấm dressing:
- 3 tbs. fish sauce (3 Crabs Brand)
- 3 tbs. rice vinegar
- 2 tbs. castor sugar (known as superfine granulated sugar)
- 2 garlic cloves (finely chopped)
- 1 bird’s eye chilli (finely sliced)
- 2 tbs. lime juice
- 125 ml water
Mix all ingredients together

Adam D’Sylva, now established as one of Australia’s most prominent chefs, credits his success to his time spent as executive chef of Coda and Tonka restaurants. These two venues, now intrinsic to Melbourne’s culinary scene, have been awarded and maintained One Chef’s Hat in The Age Good Food Guide since their inception. With expert television appearances on all of Australia’s major networks, including MasterChef Australia, and a regular presence at Australia’s best food and wine festivals, Adam has rightfully secured his place amongst the heavy hitters of Australia’s internationally recognized dining scene.