Recipe: Tandoori Trout with Wombok Salad by Tonka, Melbourne
The sweetness and earthiness of the trout paired with tandoori spice, in this recipe from Melbourne favourite, Tonka, plays right into the fragrance of our 2021 Pinot Noir.
Ocean Trout - 4 pieces
Fennel seeds 3g
Mustard seeds 7g
Red onion 700g
Ginger garlic paste 40g
Green chilli 15g
Turmeric powder 5g
Slice onions. Heat a little vegetable oil and cook on low heat until brown.
Toast fennel seeds and mustard seeds until fragrant.
Roughly chop green chilli.
Once onions are cooked, add in toasted spices and turmeric powder and chilli. Mix well.
Leave to cool slightly then blend until smooth and season with salt.
Use when cold to marinade trout.
Cook the trout on a hot barbecue or grill until pink.
1/4 wombok cabbage, sliced finely
1/4 bunch coriander leaves
1/4 bunch Vietnamese mint
1 lebanese cucumber, cut on an angle, deseeded
1 long red chilli, sliced
1 green chilli, sliced
100ml lemon juice
25g castor sugar
Fish sauce to taste
Combine salad ingredients in a large bowl. Combine lemon juice, fish sauce and sugar into a dressing and toss the salad. Add sliced chilli for garnish.