Wai Tom Donu (Water, Dip, Coral Trout)

Ingredients

1 whole scaled, gutted white-fleshed fish with skin on.
Dressing:
Half a cup of Lime juice(or change for lemon),
One large tomato or several small, diced up with flesh removed,
1/2 diced red onion,
1 cup of clean sea water.
Garnish:
Fresh ground coconut,
Paw Paw,
Edible Flowers,
Kumquat(or lime or lemon),
Coriander.

Method

Score the fish on both sides and place onto a BBQ or hot charcoal-grill.
The charcoaled skin of the fish is a key flavour so don’t be afraid to let it crisp and burn in parts.
Turn over as required.
While the fish is cooking put the diced onion, tomato, lime juice and clean seawater into a shaker and give a good shake.

Plating Up

Allow to sit and infuse while the fish cooks. The acid of the ingredients will offset the salty water.

Chef Lance Seeto

Wine Match

Peter Yealands Sauvignon Blanc 2019

Shows lifted notes of citrus blossom and passionfruit, underpinned with aromas of fresh herbs and lemon zest. The palate is full and lively with juicy tropical fruit that is balanced with a long, crisp mineral finish.

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