Deep-Fried Coral Trout with Sambal Belacan
Gourmet Traveller's recipe for for deep-fried coral trout with sambal belacan. This fried whole trout recipe is designed to be enjoyed as part of a banquet for celebrations such as Lunar New Year....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
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
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