Name: Deep-fried coral trout with sambal belacan
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 - 8
Ingredients: Vegetable oil, for deep-frying, plus extra for drizzling; 2 tsp each ground coriander and cumin; 1 coral trout (1.5kg), cleaned, scored; 1 tbsp fish sauce; 1 tsp caster sugar; Juice of 2 limes; 2 tbsp sesame oil; Thinly sliced spring onions and mixed Asian micro herbs (see note), to serve; Sambal Belacan; 20 gm (4cm piece) belacan (see note); 5 long red chillies; 3 red shallots, coarsely chopped; 5 garlic cloves; 2 lemongrass stalks

Ingredients

Vegetable oil, for deep-frying, plus extra for drizzling

2 tsp each ground coriander and cumin

1 coral trout (1.5kg), cleaned, scored

1 tbsp fish sauce

1 tsp caster sugar

Juice of 2 limes

2 tbsp sesame oil

Thinly sliced spring onions and mixed Asian micro herbs (see note), to serve

Sambal Belacan

20 gm (4cm piece) belacan (see note)

5 long red chillies

3 red shallots, coarsely chopped

5 garlic cloves

2 lemongrass stalks

Method

1.For sambal, heat a non-stick frying pan over medium heat and drizzle with a little oil. Add belacan; pan-roast, turning until fragrant (3 minutes each side). Transfer to a food processor with remaining ingredients and process to a rough paste; set aside.

2.For coral trout, place flour and spices in a large bowl, season to taste and toss to combine. Add coral trout and dust to coat, shaking off excess. Fill a large wok (large enough to fit trout) half full with oil and heat to 170˚C. Fry trout, carefully turning occasionally, or until lightly golden and cooked through (10-12 minutes). Remove from oil and drain on paper towel; reserve 2½ tbsp oil.

3.Heat reserved oil in a large clean wok over medium heat; cook sambal, stirring frequently, until fragrant (8-10 minutes). Stir in 250ml water with fish sauce, sugar and lime juice; season to taste. It should be equally salty, sweet, sour and spicy. Adjust balance of flavours if necessary.

4.To serve, heat sesame oil in a small pan over medium-high heat until almost smoking. Spoon three-quarters of sambal on a large plate and top with coral trout. Scatter with spring onion and herbs; drizzle fish with hot sesame oil and serve with remaining sambal.

Note: Belacan is a shrimp paste available from Asian grocers. MIxed Asian micro herbs are available from select supermarkets and grocers. If unavailable, substitute full-sized herbs.
Notes

Recipe by Alvin Quah Journalist and Recipe Developer

Head of a scientist, heart of a creative and soul of a communicator. Alvin has a doctorate degree in science, majoring in biochemistry, but his true love lies in telling stories through food. Funny, vibrant and known for his inimitable collection of glasses, Alvin remains on a mission to increase awareness of Malaysian cuisine. Born in Kuala Lumpur and with Peranakan heritage, he speaks fluent Malaysian, Cantonese and Hokkien, and from a young age has been passionate about his deep connection to his culture’s heterogenous food. Since leaving the popular TV series, MasterChef Australia, he has cooked in food festivals, hosted TV shows, contributed stories and recipes to Gourmet Traveller and other notable magazines, and worked on brand partnerships in social media. Just for fun, Alvin dabbles in astrology, tarot reading and palmistry. He has a pet schnauzer and a weakness for almond croissants.

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Styling by Amber de Florio

Ingredients

Method

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