Smoked trout with marinated eggs

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Break a few rules this Christmas, ('cos it's been that kinda year) and make new traditions with Abigail Donnelly’s inspired modern menu, staring with these Asian-inspired smoked trout with marinated eggs.

Ingredients

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

Cooking Instructions

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