with Choy sum and Soy
Blessed by a temperate climate and its close proximity to the pristine waters of the Indian Ocean, Margaret River is not only a wine powerhouse, it's also a mecca for lovers of seafood. In this dish, from Chef Seth James, the delicate flavours of steamed rainbow trout find an exqusite paring in the equally refined characters of a classic Margaret River white blend - the elegant Mystic Spring Semillon Sauvignon from Wills Domain.
4 x 200g fillets of rainbow trout
100ml white sesame oil
125ml light soy
150ml peanut oil
2 garlic cloves, finely chopped
10g ginger, finely shredded
2 red chillies, deseeded and finely chopped
100g mustard greens, finely shredded
50g salted radish, finely sliced
15g pickled green chilli
1 bunch choy sum, washed, dried,
stems and leaves cut to separate
500g flat rice noodles
1. To make dressing: Place ingredients in a small saucepan over medium heat, stir to dissolve sugar, reserve and keep warm.
2. Heat peanut oil, add garlic and cook until golden brown. Take garlic out and add ginger and fresh chilli to oil. Cook until fragrant, then strain and add to dressing.
3. Put trout fillets on a plate, pour 60ml of dressing over fillets. Put plate in a steamer, cover and cook for 5-6 minutes or until the fish is cooked through.
4. While fish is steaming, bring a saucepan of salted water to boil. Cook reserved choy sum stems for 2 minutes until tender crisp. Add remaining choy sum and cook for a further 30 seconds or until leaves are just wilted.
5. Cook noodles according to packet directions, drain and toss in half the remaining dressing.
6. Place choy sum and noodles in a large bowl, top with rainbow trout and drizzle with remaining dressing. Garnish with shredded mustard greens, radish and green chilli.
Wills Domain Mystic Spring Semillon Sauvignon Blanc 2019