Ingredients

Method

• 4 T rice
• 3 T rooibos or honeybush tea leaves
• 3 star anise, smashed
• 450 g trout or salmon
For the marinated eggs:
• 3 free-range eggs
• 1 cup ponzu sauce
• 1 T fish sauce
• 1⁄4 cup rice vinegar
• 1 red chilli, chopped
• 1 t garlic, minced
• 1 t fresh ginger, minced
To garnish:
• pineapple, shaved
• spring onions, shredded
• sesame seeds, toasted
• coriander
• lime wedges
• Woolworths trout pearls

Method

Ingredients

1. Line a wok with 3 layers of tin foil. Place the rice, tea and star anise on the foil, then place a baking rack or metal steamer on top of the spices. Place the fish skin-side down on the rack.

2. Cover the wok tightly with foil and heat until you see puffs of smoke. Reduce the heat and cook for 5 minutes – the fish should be medium rare in the middle. Remove the fish from the wok and leave to cool.

3. Boil the eggs for 6 minutes, then peel and cool. Mix the marinade ingredients. Place the cooled eggs in the marinade, then cover and chill overnight.

4. To serve, break the fish into pieces and add the garnishes. Halve the eggs and place on top of the fish and drizzle over the remaining marinade.

Cook's note: The fish and vegetables can be prepared ahead – keep veg wrapped in a damp dish cloth in the fridge to keep it crisp.

Find more starter ideas for your festive table here.

Photographer: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca Strydom and Marcelle De Wet