Kiln Sydney | Coral Trout crudo, coconut sambal, turnips

This delightful Coral Trout crudo comes from the acclaimed Chefs at Kiln Sydney and uses an array of dressings and sauces to bring out all the flavours of fresh, raw wild-caught Coral Trout.

Read more: Kiln Sydney | Chefs Mitch Orr & Mans Engberg on Coral Trout.

Makes 4-6 portions

Ingredients:

• 1 filet wild-caught Australian Coral Trout
• 1 bunch baby turnips
• 300g coconut dressing (recipe below)
• 200g sambal (recipe below)
• 50g mandarin kosho (recipe below)
• Pinch of flake sea salt
• Extra virgin olive oil

Instructions:

1. Separate the Coral Trout filet along the pinbones/bloodline. Being careful to slice as closely to the bones as possible to not waste any fish. This will separate the filet into the ‘loin’ and ‘belly’
2. Remove the skin from each section of the filet
3. On an angle, carefully slice the loin and belly into thin, even slices about 3mm thick
4. Wash and clean the turnips, slice finely on a mandolin and store the slices in ice coldwater

To Plate:

1. On your service plate, dress the plate with the coconut dressing
2. Add the sambal around the plate, on top of the coconut dressing
3. Interlay the fish on top of the sambal
4. Brush the fish with the mandarin kosho
5. Season with flake salt
6. Dress with extra virgin olive oil
7. Place turnip slices over the top to cover the fish
8. Enjoy!!!

NOTE: These recipes are written for restaurant serves, so adjust the measurements as needed.

For the Mandarin Kosho

Once made, this will last 3 months in the fridge and 6 months in the freezer. You can substitute for a store-bought citrus kosho.

Ingredients:

• 200g mandarin peel
• 200g long red chilli
• 3% total weight in fine salt

Instructions:

1. Blitz the mandarin peel and chilli into a paste
2. Mix salt through
3. Place in an airtight jar and leave out to ferment for 5-7 days
4. Burp the jar every 2 days
5. Transfer to airtight container and sdtore in the fridge

For the Sambal dressing

This is a two-step process that you can make in bulk ahead of time. It will store for a month in the fridge in airtight containers, or for three months in the freezer.

Sambal Ingredients:

• 1.5kg onion
• 500g garlic
• 100g ginger
• 1kg salted chilli
• 3.5L vegetable oil
• 250g palm sugar
• 1 jar tamarind paste

Sambal Instructions:

1. Blend onion and garlic
2. Mince ginger and add to onion and garlic paste
3. Hang the paste in muslin cloth overnight; discard the leftover juice
4. Blend salted chilli to a paste
5. Cook out alliums in vegetable oil until soft.
6. Add chilli and sugar; cook out until dark adn jammy
7. Strain off excess oil and reserve the oil
8. Add tamarind to the finished paste

Sambal Dressing Ingredients:

• 600mL sambal oil
• 40g prawn paste
• 600g sambal paste
• 10g salt

Sambal Dressing Instructions:

1. Cook out the prawn paste in the sambal oil until fragrant; cool down slightly
2. Add remaining ingredients to make the dressing, but don’t cook any further.

Coconut Dressing

Make this on the day you plan to serve the dish!

Ingredients:

• 1,500g coconut cream
• 35g ginger juice
• 55g lime juice

Instructions:

1. Peel and juice ginger
2. Jucie lime
3. Combine all ingredients and store in a squeeze bottle or container.