Title: Fettuccine Asiatici
Categories: Pasta Chef Entree Fish
Yield: 4 Servings

160	ml	(2/3 Cup) virgin olive oil
1	tb	Freshly chopped coriander
30	g	Fresh ginger, peeled and
		Chopped
2		Cloves of garlic, chopped
3		5 small fresh red chillies,
		Or to taste, seeded and
		Chopped
2	ts	Ground turmeric
1	ts	Ground cumin
1	ts	Ground cardamom
500	g	Coral trout fillets, skinned
		And cut in 2cm-wide diagonal
		Strips
1	md	Onion, halved and sliced
1	sm	Red capsicum, seeded and
		Julienned
125	ml	(1/2 cup) dry white wine
250	ml	(1 cup) cream
500	g	Fresh fettuccine
4		Green onions, green part
		Only, chopped
1/4	c	Freshly chopped coriander,
		Extra, for garnish
		Julienned red capsicum,
		Extra, for garnish

Combine oil, coriander, ginger, garlic, chilli, turmeric, cumin and cardamom in a stainless-steel bowl then add trout and mix well to coat. Cover and refrigerate for 4-6 hours. Drain the trout, reserving marinade. Heat 2 tablespoons of marinade in a large frying pan, add onion and capsicum and cook on medium heat until soft. Add trout and cook on high heat until trout starts to firm, adding a little more marinade if pan gets too dry. Add wine and reduce by a third over high heat. Add cream and salt and freshly ground black pepper to taste. Meanwhile, cook pasta in a large saucepan of lightly salted boiling water until al dente. Drain, add pasta and green onion to trout mixture and mix gently. Serve immediately in individual bowls and garnish with the extra coriander and capocual Serves 4 as an entree. Bon Appetit, Exec. Chef Magnus Johansson

Source: Australian Gourmet Traveller June '94

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