Ty Samuel is the Part Owner | Head Chef of Bridgewater, Townsville.
BBQ Coral Trout and Asian Greens
I chose this popular dish because it combines the best of our local reef fish with tropical Asian flavours. Together they are a perfect match for our North Queensland lifestyle.
800g coral trout fillets
1 bunch snake beans
1 punnet sweet cherry tomatoes
1 punnet shimeji mushrooms
2 bunch bok choy
50g roasted cashews
¼ bunch Thai basil
2 tablespoons oil
Aromatic Asian Sauce
150ml kombu soy
100ml oyster sauce
30g Korean chilli flakes
100ml rice wine vinegar
200g dark palm sugar
Pinch of bonito flake
Pickle Ginger Sauce
2 small pieces fresh ginger
4 garlic cloves
1 small red chilli
200ml rice wine vinegar
½ cup caster sugar
First, prepare your Pickle Ginger Sauce.
Peel ginger. Thinly slice garlic cloves, red chilli and ginger.
Place all ingredients into a saucepan on medium heat. Reduce heat slightly until sauce reaches a honey consistency then put it to the side.
To prepare the Aromatic Asian Soy, combine all ingredients into a saucepan on medium heat and let it cook out for a total of 20 minutes.
While that simmers away, prepare the coral trout and Asian greens.
Cut snake beans into 3cm (from an Asian grocer).
Halve the cherry tomatoes.
Pull apart the shimeji mushrooms.
Cut bok choy in half, separate the stem from the leaves and finely slice the stems.
Next, prepare your coral trout.
Cut coral trout into 4 x 200gm pieces.
Heat your oven to 185degrees.
Rub oil, salt and pepper into the fish.
Place one side down onto the grill for a total of 4 minutes.
Then put fish into the oven for no longer than 10 minutes.
Heat a pan on high and fry off your shimeji mushrooms until they have some brown colour to them.
Add snake beans and stems of the bok choy and cook for a further minute. Toss in your cherry tomatoes and cashew nuts then add 120mls of your Aromatic Asian Sauce. Cook for no longer than 3 minutes. Once you turn the heat off, stir in the green leaves of the bok choy.
Place Asian greens with sauce on your plate with BBQ coral trout on top. Add a tablespoon of Pickle Ginger Sauce on top of the fish and serve with some fresh Thai basil.