TASMANIAN OCEAN TROUT SASHIMI WITH NAM JIM & COCONUT YOGHURT

SERVES 6 PREP 20 MINS COOK 3 MINS

50g jasmine rice 500g Tasmanian ocean trout, blood line removed 100g coconut yoghurt 3 kaffir lime leaves, thinly sliced baby coriander leaves, to garnish

NAM JIM DRESSING

3 red chillies 3 green chillies 1 garlic clove, peeled 1-2cm piece of fresh ginger, peeled 5 coriander roots and stems, washed clean 100g palm sugar, grated 3 tbsp fish sauce 2-3 limes, juiced

1 NAM JIM DRESSING

Roughly chop chillies, garlic, ginger and coriander. Crush to a rough paste using a spice grinder, or mortar and pestle, or chop as finely as possible. Add palm sugar in small amounts and mix until dissolved. Add fish sauce and lime juice, to taste.

2 Toast rice in a frying pan over low heat for about 2-3 mins until golden brown.

3 Grind to a powder using a spice grinder or mortar and pestle. Store in an airtight container until required.

4 Thinly slice ocean trout using a sharp filleting knife. Arrange slices on a serving plate and season with sea salt.

5 Pour nam jim dressing over. Drizzle with coconut yoghurt.

6 Sprinkle with lime-leaf strips and toasted rice. Garnish with baby coriander and serve.