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Ham and Pineapple Broth with Grilled Coral Trout
Recipe by Michael Weldon
This scrumptious meal is perfect for any occasion and will leave you wanting more.
- Steps
- Ingredients
Ingredients
BBQ Coral Trout
Ham and Pineapple Broth
Pickled Pineapple
To serve
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Steps
- Prepare a hibachi. Preheat oven to 180°C.
- Fillet the whole coral trout if using, and carefully remove the bones (reserve the fish head and frame for a stock.) Allow fillets warm to room temperature.
- For the Ham and Pineapple Broth, remove the skin from the pineapple. Cut off 6 very thin slices and set aside. Dice the remaining pineapple and set ½ cup aside for the pickle. Reserve any pineapple juice.
- Heat oil in a large saucepan over medium heat. Add onion and sauté until lightly golden. Add the garlic and cook until it begins to colour. Add the ham and bone, ginger, chillies and lime leaves, fry until dark and caramelized, about 10 minutes.
- Add the remaining diced pineapple and chicken stock, return to the boil then reduce the heat and simmer until well flavoured, about 20 minutes. Pour through a fine sieve into a clean saucepan and reserve the ham pieces. Seasoning the broth to taste with fish sauce, lime juice and pineapple juice. Cover saucepan with a lid and set aside.
- For the Pickled Pineapple, place vinegar, water and sugar into a small saucepan and stir to dissolve sugar. Bring to the boil. Stir in the fish sauce and pour over the diced pineapple. Set aside to pickle then drain well to serve.
- Heat a BBQ or grill pan if using. To cook the coral trout, brush the skin with a thin coat of oil and season with salt. Place onto hibachi or BBQ skin side down. Top with a fish weight or a heavy saucepan to flatten the fillets and help the skin crisp evenly. Cook for about 2 minutes until the skin is crispy and lightly charred. Transfer fillets to a baking tray and finish in the oven for 2 minutes. Remove from the oven and set aside to rest.
- Cook the pineapple on the hibachi, charring on both sides.
- To serve, slice the fillets into 1 – 1.5cm slices (carve the fish skin side down with a very sharp knife) and place skin side up into wide shallow bowls. Arrange and layer the pickled pineapple, charred pineapple, ham pieces, kohlrabi and herbs to the side. Serve with the hot broth.
