Seaweed-cured trout A classic Scandinavian fish dish gets an appetising Asian makeover

CURING fish is a technique that goes back hundreds if not thousands of years and is hugely satisfying both to master and practise. This week’s recipe is a twist on the classic Nordic gravlax – salmon cured in sugar, salt and dill – but using Asian ingredients instead. Feel free to experiment and settle on your own favourite combination of flavours.

SEAWEED-CURED TROUT

Serves 4

1 x 1.5kg side of trout (skinned and pin boned) 30g rice wine vinegar 50g mirin 50g sake 40g soya sauce 100ml peanut oil 1 garlic clove 1 orange 100g sesame seeds 40g nori sheets 2g chilli flakes 30g caster sugar 10g salt

Place the trout in a deep oven tray.

Mix the rice wine vinegar, mirin, sake, soya sauce and peanut oil. Peel and slice the garlic finely and add it to the mixture, then squeeze the juice from the orange and add it too. Pour the marinade over the fish and place it in the fridge for four hours.

As the fish marinates make the topping by placing the nori sheets, chilli flakes, seeds, sugar and salt into a food processor and blending to a fine crumb. Tip out and reserve to one side.

Set the oven as low as possible 15-20 minutes before removing the fish from the fridge.

Lift the trout from the marinade, discarding the liquid, and place it on a flat baking sheet lined with parchment paper. Turn the oven off, put the fish in the oven and leave the door ajar (the temperature should be around 50C).

Leave the trout in the oven for 20 minutes, after which it should give slightly when you press it with your finger. Keep checking on the fish while it’s in the oven – it should barely change colour or look cooked.

Remove the fish from the oven and sprinkle the crumb generously over the top. Allow the trout to reach room temperature before slicing and serving. Keep any leftover fish in the fridge for later.

PHOTOGRAPH: ALAN DONALDSON