Sushi-stuffed ocean trout with wasabi butter

title="Sushi-stuffed ocean trout with wasabi butter"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Sushi-stuffed-ocean-trout-with-wasabi-butter.jpg" srcset="https://img.taste.com.au/kH6lYOoF/w720-h480-cfill-q80/taste/2016/11/sushi-stuffed-ocean-trout-with-wasabi-butter-11254-1.jpeg 720w, https://img.taste.com.au/SfLDzhWp/w643-h428-cfill-q90/taste/2016/11/sushi-stuffed-ocean-trout-with-wasabi-butter-11254-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Sushi-stuffed ocean trout with wasabi butter"
/>

• 0:35 Prep


• 0:50 Cook


• 
  6 Servings


• Challenging

This beautiful trout is a gourmet Japanese-inspired main which will delight your guests.

Featured in
Main recipes, Japanese recipes

Ingredients

• 2 tablespoons olive oil


• 1 onion, finely chopped


• 2 small red chillies, seeded, chopped


• 1 tablespoon fresh grated ginger


• 3 cups cooked sushi rice


• 2 tablespoons seasoned rice wine vinegar (see Notes)


• 2 tablespoons chopped fresh coriander


• 2 tablespoons fish sauce


• 1 1/2-2kg trout boned, butterflied (ask your fishmonger to do this)


• 6 sheets of nori (see Notes)


• 125g unsalted butter


• 2 tablespoons lime juice


• 4 kaffir lime leaves, shredded


• 2 tablespoons sliced pickled ginger

Method

• 
  
  
  Step 1
  
  
  
  
  Preheat oven to 180°C.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat 1 tablespoon of oil in a saucepan over low heat. Add the onion, chilli and ginger and cook for 2-3 minutes until onion just softens. Transfer to a bowl and add the cooked rice, rice vinegar, coriander and fish sauce.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Open out fish from centre cut and stuff cavity with the rice mixture. Bring sides together to enclose filling. Lay out nori sheets on the work surface, edges slightly overlapping, to make a large square. Place the stuffed fish in the middle then fold up nori sides to enclose. Use remaining oil to rub over nori so it attaches to the skin. Transfer to a lightly greased baking tray and bake for 30-40 minutes (depending on size of fish. To test, stick a skewer into the flesh, it should give easily). Set aside to rest.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place butter, lime juice and kaffir lime leaves in a saucepan over medium heat, whisk gently until the butter has melted and sauce starts to sizzle.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Thickly slice the fish and serve drizzled with sauce and with pickled ginger on the side.
  
  
  

• Low carb


• Low sugar

Nutrition

• 2871 kj

  Energy




• 43g

  Fat Total




• 18g

  Saturated Fat




• 1g

  Fibre




• 47g

  Protein




• 184mg

  Cholesterol




• 822.74mg

  Sodium




• 2g

  Carbs (sugar)




• 29g

  Carbs (total)

All nutrition values are per serve

Notes

* From Asian supermarkets.

• Author: Valli Little


• Image credit: Prue Ruscoe


• Publication: delicious.

Source: taste.com.au