Felons Field Notes

OCEAN → PLATE

📍 Great Barrier Reef, Queensland

Back tomorrow, Gone Fishin'

In our second instalment of the Felons Field Notes series, we head North to the crystalline waters of the Great Barrier Reef — in search of a true Aussie seafood delicacy: Coral Trout! 

Together with acclaimed Chef Louis Tikaram and our friends at Blue Reef Australia, we took the boat out, reeled in this world-class catch by hand - and cracked a few cold ones along the way.

Delicate, Vivid-hued & Sustainably Caught

Renowned for its vivid hue and sweet, delicate flavour, this tropical treasure has always charmed the tastebuds of chefs and diners alike. It's sustainably caught and hand-reeled, reflecting our commitment to quality across all Felons locations! It's been a staple for us since day dot, and one we're proud to have fresh on the table at both our Brisbane and Sydney venues, year-round.

Louis Tikaram's Grilled whole Coral Trout 

Back on shore, Chef Louis brought the fresh catch to flame for a beachside feed that was fragrant, soulful, and unforgettable. Here's the recipe to recreate it at home on your BBQ or Hibachi!

Ingredients:

• 1 x whole 600gr coral trout
• ¼ cup coconut oil
• 1 x cup red curry paste
• 5 x Thai lime leaves
• ¼ cup palm sugar
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 2 large fresh banana leaves
• 1 x bunch Thai basil leaves (picked)
• 1 x stick lemongrass thinly sliced
• 1 x long red chilli, deseeded and sliced
• 1 x lime

Recipe

1. Heat the coconut oil in a medium pot over a low heat 'til melted.
2. Add the curry paste, lime leaves, and continuously stir for 10 minutes 'til very fragrant and aromatic. 
3. Season with palm sugar, oyster sauce & fish sauce, continuing to cook over a low heat till sugar is melted and oil has split away from the paste.
4. Turn off the heat and set aside.
5. On the grill, slowly drag the banana leaves over the flames till warm and shiny.
6. Add a big spoon of curry paste onto the banana leaf and spread out to resemble the size of the coral trout, sprinkle with some Thai basil leaves, lemongrass, then add the fish, repeat this on the top side of the fish then wrap the banana leaf nice and tight.
7. Place the banana leaf parcel onto the grill over low heat and cook for 10 minutes, flip and do the same on the other side.
8. Take fish off, unwrap, garnish with some extra Thai basil leaves, lemongrass and if you like it spicy - add some sliced red chilli like I did and serve with some fresh lime wedges. 
9. Crack a cold can of Felons Crisp Lager & Dig in!