Deep-Fried Coral Trout with Salad

5 from 1 reviews
Deep-Fried Coral Trout with Salad
Prep time
Cook time
Total time
Deep-fried fillets of coral trout are served here with a delightful salad and dressing with a distinct Japanese flavour.
Recipe type: Main Dish
Cuisine: Modern Australian
Serves / Yield: Serves 4
  • ½ cup rice flour
  • ½ cup tapioca flour
  • 600 g coral trout fillets, skin on, cut into 4cm pieces
  • canola oil, to deep-fry
  • salt and black pepper, to taste
For salad
  • 100 g Asian salad leaves eg baby rocket, Japanese mustard greens (mizuna) and curly endive (frisee)
  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 yellow banana chilli, cut into julienne strips
  • 1 long red chilli, cut into julienne strips
  • 1 cup bean sprouts
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons slivered almonds, toasted
For dressing
  • 3 tablespoons grapeseed oil
  • 2 tablespoons rice wine vinegar
  • 1 spring onion, white part only, very thinly sliced
  • 1 teaspoon mustard powder
  • 1 teaspoon light soy sauce
  • 1 teaspoon mirin
  • 3 drops fish sauce
  • 1 pinch chilli powder
  • juice of ½ lime
  • ½ teaspoon grated ginger
  • 1 clove garlic, crushed
  • ½ teaspoon grated palm sugar
  • salt and pepper, to taste
  1. Heat your deep-fryer (or large saucepan ⅓ full with vegetable oil) to a medium heat (180°C - or until a cube of bread turns golden in 10 seconds).
  2. Gently drop garlic slices into oil and fry for 2-3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel.
  3. Mix rice and cassava flours together in a large bowl or plastic bag. In batches, add fish pieces and toss to coat.
  4. Working in batches, gently drop fish pieces into oil and fry for 5 - 7 minutes or until crisp and just cooked through. Remove with a slotted spoon and drain on paper towel. Season, to taste. (If shallow frying, cook for 5 minutes on each side)
  5. To make salad dressing, stir all ingredients together in a bowl until combined. Season.
  6. To make salad, toss salad and herb leaves, chillies and bean sprouts together in a bowl.
  7. Pour dressing into the salad and toss thoroughly to combine.
  8. Divide among serving bowls and sprinkle with the fried garlic and slivered almonds
  9. Top salad with fish to serve. Alternatively, top the fish pieces with the salad and sprinkle with fried garlic and almond slivers, then serve
Cassava flour (otherwise known as arrowroot or tapioca flour) is a fine white starchy powder produced from the cassava root that has undergone extensive extraction and washing. Native to the North Region of Brazil, it quickly spread throughout the South American continent and is now cultivated worldwide. It has a mildly neutral flavour that is perfect for baking and it is also naturally gluten free.

Palm sugar is an unrefined sugar, is known to be rich in vitamins and minerals, and is a better substitute to white sugar.
Nutrition Information
Serving size: 1 serving Calories: 554 Fat: 24.23 g Saturated fat: 3.152 g Unsaturated fat: 19.2 g Trans fat: 0.001 g Carbohydrates: 47.44 g Sugar: 2.51 g Sodium: 437 mg Fibre: 4.1 g Protein: 37.18 g Cholesterol: 87 mg

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