Head chef Ben Williamson shares this smoked trout recipe from new city restaurant Organic Char.


Serves 1

Curing mix

  • 300g salt
    700g sugar
    1 fillet of ocean trout

Smoke mix

  • 100g brown rice
    20g sugar
    1 Gunpowder green tea bag
    2 cinnamon sticks
    3 star anise


  • 1 red chilli
    30ml lime juice
    20ml fish sauce
    20g coconut sugar
    40g galangal

To serve

  • 4 coriander leaves
    4 leaves of picked mint
    10g pickled garlic
    40g smoked ocean trout
    4 wasabi or Betel leaves


Add ocean trout to cure mix in a plastic container and cover. Leave covered in fridge for 24 hours, turning once.

To smoke:

Remove trout from cure mix and wipe clean. Place on a rack over a deep pan containing the smoke mix. Place over high heat and smoke, covered, for 5-10 minutes until well-coloured and firm to touch. Allow to cool.

To make relish:

Mix lime juice, fish sauce, coconut sugar, taste, then adjust seasoning to balance. Grate galangal and dice chilli then mix into the relish.

To serve:

Flake the smoked ocean trout onto the wasabi leaves, top with the relish, pickled garlic slices and herbs and sprinkle with organic coconut sugar.