Salmon Trout with Chicory and Fried Chillies Recipe

In South Australia, Salmon Trout are very widespread.  You'll find them in estuaries like the Port River, mouths of estuaries and rivers, like Outer Harbour, Southport (Onkaparings River mouth) and the Murray Mouth. They are great fun to catch in the surf, often saving the day when the big ones don't show up.  Casting small lures into the gutters on a surf beach is a good technique, or you can use smaller baits like whitebait and cockles. They form quite a good meal if prepared well. The outline is here.

Cook time 20 minutes (serves 3)

Ingredients for the recipe

500g salmon trout fillet

5 chicory

5 large, dried green chillies

2 sticks lemon grass

6 tablespoon vegetable oil

6 tablespoon oyster sauce

½ bunch Thai basil

Procedure for the recipe

• Cut the salmon trout fillet into 3cm chunks. Coarsely chop the chicory and remove the stalk. Crumble up the chillies. Finely slice the lemon grass sticks.

• Heat the oil, gently fry the chillies then remove. Stir-fry the chicory in the same oil over a high heat; add the oyster sauce.

• Add the fish chunks, sliced lemon grass and fried chillies and stir carefully. Add the plucked basil leaves towards the end. Serve as required.