This dish channels all the 5 tastes; sweet, salty, sour, bitter and umami....you could even count 6 should smoky come into the fray? Yarra Valley smoked trout with its full flavour is cut through well by the flattering Asian flavours. The lotus root is optional and will allow maximum visual appeal.
- 2 garlic cloves, peeled and roughly chopped
- 2 -3 birdseye chillies, roughly chopped
- Pinch of sea salt
- 2 tomatoes, chopped
- 2 tablespoons of grated palm sugar
- 2 tablespoons of fish sauce
- 2 tablespoons of fresh lime juice
- 1 kaffir lime leaf, cut into fine strips
- 1 smoked Yarra Valley trout, skin removed, flesh flaked
- 2 green mangoes
- 16 basil leaves
- 16 coriander leaves
- 2 stalks of spring onion, thinly sliced
- Peeled and thinly sliced lotus root (optional), deep fried in peanut oil until crisp and golden
For the dressing
With a large pestle and mortar smash up the garlic, chilli, lime leaf and salt until a rough paste is formed. Add diced tomato and continue to smash up. Mix in the fish sauce, sugar and lime juice. Now taste. Ensure balance is achieved; add more lime, fish sauce or sugar to suit your taste.
Place dressing aside and prepare the salad
For the salad
Peel the green mango and then with your peeler continue to remove wide strips of mango flesh. Pile the strips up and finely shred into julienne. Place the mango, herbs and spring onion into a mixing bowl and pour in the dressing. Toss well to combine, add half the flaked trout. Be sure to remove all the bones from the fish. Toss very lightly now and divide between four plates or bowls. Arrange the remaining smoked trout over the mango salad. Garnish with lotus root (if using) and maybe some extra coriander stems and lime wedges.