CORAL TROUT CEVICHE and rice noodle salad
Recipe Courtesy: Silky Oaks Treehouse Restaurant
Recipe for 4 pax

Ceviche:
200 gm fresh coral trout filet
10 gm finely diced ginger root
1 each finely diced red chilli
3 each lime juice
¼ bunch coriander finely chopped
½ stick lemon grass chopped as fine as possible
100 ml coconut milk

- Place all the finely chopped ingredients in a bowl.
- Add the limejuice, coconut milk and a little salt. Mix thoroughly.
- Slice the coral trout as thin as possible, removing all bones.
- Place the sliced trout in the lime and coconut mixture and allow marinating overnight or just a couple of hours for people liking the “raw” texture of the fish.

Salad:

100 gm Rice sticks noodle, cooked and rinsed
½ punnet wood ear mushrooms
50 gm finely diced paw-paw
25 gm finely diced red capsicum
25 gm finely diced roma tomato
10 gm picked coriander & mint leaves
20 gm freshly grated coconut
10 gm chopped celery leaves
1 each very green banana, thinly sliced and deep- fried for garnish.

Dressing:

100 ml Sweet chilli sauce
2 each Lime juice
2 each Lemon juice
¼ bunch Picked coriander leaves
10 gm Palm sugar
½ each Fresh chilli
Few drop of fish sauce to taste

- Place all the ingredients in a bar blender.
- Blend thoroughly.
- Keep refrigerated.

GRILLED CORAL TROUT WITH AIOLI, OLIVETTE VEGETABLE AND MEDITERRANEAN BROTH
Recipe Courtesy: Silky Oaks Treehouse Restaurant
Recipe for 4 pax

4 each Coral trout fillet (180 gm each)
1 each Roasted red capsicum, peeled and cut into thin strips
2 each Carrots
2 each Green zucchini
2 each Roma tomato, peeled, seeded and finely diced
¼ bunch Lemon thyme finely chopped
20 gm Baby capers
20 gm Finely chopped parsley
½ lit Mediterranean broth (recipe to follow)
4 SP Saffron aioli (recipe to follow)