Chef Vincent Creation: Seared Ocean Trout, Cumin & Chilli Cauliflower, Oyster Emulsion, Kalamansi & Mint Vinaigrette

How to make it

1. For Ocean Trout:

   • Cut the ocean trout into uniform cubes, each measuring approximately 3 cm³;
   • Lightly sear the surface of each cube using a blowtorch until a golden crust forms;
   • Arrange the seared trout cubes evenly on a serving plate;
   • Set aside until ready to serve.

    

2. For Cauliflower Florette:

   • Heat cooking oil to 200°C;
   • Cut the cauliflower into florets, approximately 3 cm³ in size;
   • Deep-fry the florets in the hot oil until golden brown and cooked through. Drain and set aside;
   • In a heated wok or pan, add a small amount of cooking oil and stir in the chilli bean sauce;
   • Add finely chopped garlic, chilli, and spring onion. Sauté briefly until aromatic;
   • Toss in the fried cauliflower florets, then season with cumin powder, salt, and pepper to taste;
   • Arrange the seasoned cauliflower florets between the seared ocean trout cubes on the plate.

3. Make Kalamansi & Mint Vinaigrette:

   • Combine all ingredients thoroughly until well mixed;
   • Taste and adjust seasoning as needed to achieve the desired flavor balance.

    

   
   

4. Finishing & Plating:

   • Drizzle the vinaigrette generously over the plated ocean trout;
   • Using a microplane, zest fresh lime over the top for a burst of citrus aroma;
   • Dots Oyster Emulsion on plate accordingly;
   • Garnish with charred spring onion and a drizzle of green mint oil;
   • Serve warm for best flavor and texture.