We recently sat down with Mitch Orr, Chef Partner, and Mans Engberg, Head Chef, of the acclaimed Sydney restaurant Kiln, located in the Ace Hotel to discuss Coral Trout, sustainability, and the importance of sourcing local and ethical produce.
Discover: Kiln Sydney | Coral Trout crudo, coconut sambal, turnips.
Why do you like cooking with wild-caught Australian Coral Trout?
We love wild caught Australian Coral Trout for many reasons including it’s sustainability, unique flavour, the consistent level of quality and of course supporting Australian fishermen.
Why is it important to use local Australian products?
Our whole ethos is about supporting Australian growers, producers and fishermen. They put some much time, work and expertise into creating stunning products, all we need to do as chefs is let them shine and not mess up all that hard work came before us.
How does using sustainably caught fish impact the quality of your dishes?
The importance of using sustainable caught fish cannot be understated. There is no excuse for us to use anything else considering the environmental impacts and over fishing. Using sustainably caught fish also ensure us with excellence in consistency and quality in flavour and texture we desire at Kiln.
What’s your favourite way to cook Australian Coral Trout?
We love using Australian Coral Trout in two ways at Kiln. Either dry aged for 5 – 7 days and grilled over the woodfire until the skin is beautifully caramelised and crisp with the flesh only just set. Or, again dry aged 5 – 7 days and served sliced raw.
Coral Trout has such a marvellously firm texture that it is great for sashimi/crudo preparations. We love pairing the fish with seasonal fruit when presented raw (such as burnt citrus, stone fruit or honeydew melon).
How does wild-caught Australian Coral Trout taste compared to other fish?
Australian wild-caught Coral Trout has an unique sweetness and beautiful firm texture. It’s flavour is clean, sweet and oceanic, giving it the ability to stand up to other bold accompanying flavours.
