Smoked ocean trout salad

Chef: Bryce Madg­wick Restau­rant: The Junc­tion Cafe

Port Douglas & Mossman Gazette - - GROOVE -

IN­GRE­DI­ENTS: 120g smoked ocean trout Dress­ing: 1tsp grape­seed oil 1tsp finely grated fresh gin­ger 3tbs light soy sauce 115g brown sugar 1tbs fish sauce 2tsp tamarind puree Salad: 1/ 4 small fen­nel bulb shaved 1tsp toasted fen­nel seeds 3 cherry toms cut in quar­ters 1/4 cup baby spinach Seg­ments of one or­ange 2tsp tamarind dress­ing

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