Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw

How to make Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw Recipe - Carte Blanche Recipe From Jessie Aron at Portland, Or

Serves 2

CRUST:
1/4 cup (43g) roasted and salted cashews
1/4 cup (19g) baker’s sweetened coconut, toasted in the oven at low heat
until golden brown
1/4 cup (30g) panko
1 tbsp (2g) finely minced kaffir lime leaves (found fresh or frozen in Asian
grocery stores)
2 tbsp (19g) nutritional yeast (optional)
1 tbsp (13g) brown sugar
Salt and black pepper to taste

SLAW DRESSING:
1 1/2 tsp (7ml) fish sauce
2 tsp (8g) brown sugar
2 tsp (10ml) fresh lime juice
1 tbsp (15ml) coconut milk (optional)
1 tsp Sriracha sauce

SLAW:
1/2 cup (90g) medium diced fresh pineapple
1/2 cup (170g) finely shredded napa cabbage
1/4 cup (170g) finely shredded carrot (use a ridged peeler)

TURMERIC-INFUSED OIL:
1 small raw turmeric root, cut in half lengthwise (found fresh or frozen in Asian grocery stores)
1/2 cup (120ml) neutral-flavored oil (basically any oil besides olive oil)
2 (4- to 5-oz [112 to 140g]) fillets of trout or any fish you prefer (salmon, halibut, tilapia and steelhead will work)
2 tbsp (19g) rice flour
2 scallions, sliced into 1” (2.5cm) matchsticks (optional)
1 tbsp (3g) fresh dill, picked off the stem (optional)
1 tbsp (15ml) sweet soy sauce (sometimes called kecap manis, found in Asian markets)
Fresh cilantro and mint, for garnish (optional)

Method:
To make the crust, combine the cashews, toasted coconut, panko and minced kaffir lime in a food processor and blend for about 30 seconds until you have a coarse, sandy mixture similar to cookie crumbs. Add the nutritional yeast and brown sugar, and season with salt and pepper to taste.

To make the slaw dressing, combine all the ingredients in a bowl and adjust the levels of salty (fish sauce), sweet (sugar), sour (lime) and spice (Sriracha) to your liking.

To make the slaw, combine the pineapple, napa cabbage and carrot in a large bowl. Just before serving, add the dressing and toss to combine.

To make the turmeric-infused oil, place the raw turmeric and oil in a shallow sauté pan over medium-low heat. Allow the turmeric to sizzle gently for about 10 minutes. Remove from the heat. The oil will be almost neon yellow in color and will take on the aroma of fresh turmeric. When the oil cools, set aside. You will have extra oil for future use.

Dredge trout fillets in the rice flour. Heat 3 tablespoons (45ml) of the turmeric-infused oil in a shallow frying pan over medium-high heat and sauté the scallions and dill until the scallions begin to brown slightly, 1 to 2 minutes. Add the trout to the pan and allow it to develop a nice sear. Be careful, because fish cooks very quickly and this should take about 1 minute or less depending on the thickness of the fillet. Flip the trout and top with the loose and crumbly crust. Reduce the heat to low and drizzle in the sweet soy sauce. Be careful not to burn the crust. Move everything around in the pan with a spatula or tongs. The trout should be done in about another minute.

Pile half of the slaw on top of each fillet. Garnish with cilantro and mint. This dish can be served by itself or with rice, quinoa or your favorite grain.

Coconut Cashew Kaffir Lime Trout with Fresh Pineapple Slaw