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
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
