Trout Crudo

Written By Destiny White

Fresh trout layered with herbs, crispy shallots and a punchy Vietnamese dressing. Bright, salty, spicy and perfectly paired with a cold glass of our Rosé.

Ingredients

Nuoc Cham Dressing

  • 2 tbsp vinegar

  • ½ cup lime juice

  • ½ cup warm water

  • ½ cup fish sauce

  • 3 tbsp white sugar

  • Chilli, to taste

  • 2 large garlic cloves, finely chopped

  • 1cm piece ginger, finely grated

Fresh Herbs & Toppings

  • Dill

  • Thai basil

  • Coriander

  • Spring onion

  • Crispy shallots

Plus

  • Soy sauce

  • Kewpie mayo

  • Fresh trout (or white fish), sliced 5mm thick

Method

1. Make the dressing

In a bowl, dissolve the sugar into the warm water.

Add:

  • fish sauce

  • vinegar

  • lime juice

Stir well.

Add the chilli, garlic and ginger and mix again.

Taste and adjust if needed, it should be salty, sweet, sour and bright.

2. Make the soy mayo

Mix together:

  • Kewpie mayo

  • a splash of soy sauce

Set aside.

3. Assemble

Lay the sliced trout onto a plate.

Top generously with:

  • dill

  • Thai basil

  • coriander

  • spring onion

  • crispy shallots

Spoon over the soy mayo.

Finish with a generous amount of nuoc cham dressing.

Serve

Best served cold with a glass of Coupla Viinos Rosé.

Destiny White
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