Typhoon Shelter Ocean Trout - Chef Recipe by Will Liang

Typhoon Shelter Ocean Trout - Chef Recipe by Will Liang


700g ocean trout
20g salt


100g self-raising flour
35g plain flour
180mL water
5g salt
20g oil
3 kaffir lime leaves (finely chopped)

Golden Sand:

200g breadcrumbs (160 C bake for 15 minutes)
80g black beans
80g dry garlic
30g chilli
80g minced onion
50g coriander root
20g chilli powder
20g five spice powder
25g salt
10g sugar
5g ginger powder


Debone the whole fish into a fillet. Use paper towel to dry the fish and cut into steak size. Season with salt.


Use a balloon whisk to combine all ingredients except the oil. Add oil and mix until well combined, set aside.

Golden Sand:

Combine all ingredients, except onions and coriander root.

Heat oil in a deep fryer to 180 C, dip the fish into the batter evenly and deep fry for 7 minutes, or until crisp and golden brown. Transfer to a plate lined with paper towel to drain excess the oil.

Heat a pan without oil, put onion, coriander and chilli in and saute until aroma comes out. Add the fish and golden sand, fully toss and transfer to a serving plate.

Finish with baby coriander leaf on top.

Recipe provided by Wild Duck Fine Asian Cuisine

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