Title: Coral Trout with Ginger & Black Beans
Categories: Australian Fish
Yield: 4 Servings

4		Coral trout fillets, sliced into 2cm long strips.
1	c	Rice, cooked.
1/4	c	Beans,-sliced.
1/4	c	Capsicum, red,-sliced.
1/4	c	Shallots,-sliced.
2	tb	Ginger, green,-chopped.
2	tb	Black bean paste
3	tb	Mirin
2		Eggs
500	ml	Stock, seafood
2	tb	White shiro miso
2		Limes
		Salt
		Pepper, black
		Shallots
		Peppercorns, pink

Roll the trout fillets like a wheel and place a skewer through them. Saute together in a pan the cooked rice, beans, capsicum, shallots, ginger and black bean paste. Cool then add mirin and eggs. Mix well and shape into rice cakes. Set aside.

Place the seafood stock and miso in a pan and simmer for 10 minutes, do not boil. Set aside. Pan fry the coral trout in oil, season and squeeze lime juice over the top. Finish in a moderate to hot oven for 10 minutes.

Shallow fry the rice cakes until crisp but not overcooked. Place the miso broth in the base of the plates with 2 rice cakes and 2 wheels of fish. Garnish with shallots and peppercorns.

from the menu of SEVEN SPIRIT BAY, Cobourg Peninsular, Northern Territory, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS

From: Kevin Jcjd Symons Date: 25 Feb 98

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