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Black bean & olive ocean trout with dill salad


  • Marinate the black beans with the Chinese wine, ginger, 2 crushed garlic cloves and the sesame oil for 30 mins or so.
  • At the same time, marinate the paw paw with 1 tspn salt, 1 tspn sugar and the chilli flakes in enough rice wine vinegar to cover.  
  • Fry the olives in a little hot oil for 3-4 mins.
  • Then add the juice of ½ lime with the shallots, marinated black beans, remaining garlic, the chilli, turmeric, a pinch of salt, the remaining sugar, soy and a splash of wine. Stir and cook for about another 3 mins until fragrant. 
  • Add the butter and gently cook until melted. 
  • Combine the grated rind of ½ lime with 1 heaped tbsp salt. Then rub this all over the trout. 
  • Heat a thin layer of oil in a heavy-bottomed pan, add the saffron and cook the fish, skin side down, for 1 min. 
  • Then add a splash of wine to the pan, turn the fish over and cook for another minute or so.
  • Heat a little oil in another pan. Add the clams with 1 cup wine and cook until the clams open (discarding any that don't). 
  • To make the dressing, combine the juice of 4 limes with the fish sauce and coconut milk. 
  • Combine the fennel, pickled paw paw, spring onions and dill with dressing to taste. 
  • To serve, arrange the salad, clams and fish on individual plates. Spoon the black bean mixture and a little of the saffron oil on top of the fish and garnish with the roasted peanuts. 
  • Cheong Liew - The Grange, Hilton Hotel Adelaide


  • 100 gm black beans
  • 50 ml Chinese rice wine
  • 1 heaped tbsp finely chopped fresh ginger
  • 3 garlic cloves, crushed
  • a few drops of sesame oil
  • ½ green paw paw
  • rice wine vinegar
  • sea salt
  • 2 tspn sugar
  • a pinch of dried chilli flakes
  • olive oil
  • 150 gm black olives, pitted & sliced
  • 4½ limes
  • 3 shallots, finely chopped
  • 1 small red chilli, seeded & finely sliced
  • 1 tspn turmeric
  • a splash of soy sauce
  • dry white wine
  • 100 gm unsalted butter
  • 4 x 120 gm fillets of ocean trout, bones removed, skin on
  • a good pinch of saffron threads
  • 2 handfuls of clams, cleaned
  • 100 ml Asian fish sauce
  • 1 cup coconut milk
  • 1 baby fennel bulb, julienned
  • 2 spring (green) onions, julienned
  • ½ bunch dill, chopped
  • 2-3 tbsp dry roasted peanuts

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm