Lyndey Milan’s Steamed Brook Trout With Salmon Caviar

Lyndey Milan's Steamed Brook Trout With Salmon Caviar

Brook trout is a large freshwater fish related to salmon and trout. If you can’t get it, use rainbow trout, though this is much thinner and will cook more quickly. I cooked this dish in the most sublime location, beside the bubbling river at Yarra Valley Salmon farm.

Serves 4
Preparation 10 minutes
Cooking 7 minutes


180 g bean-thread (cellophane) noodles
3 lemongrass stalks, halved lengthways
4 spring onions (scallions), halved
6 fresh kaffir lime leaves, crushed
4 cm piece fresh ginger, sliced
3 garlic cloves, halved
500 ml (2 cups) fish stock, or more, depending on size of pan
4 x 180 g fillets brook or rainbow trout
2 small red chillies, finely sliced
280 g snow peas (mangetout)
4 fresh limes
1/2 teaspoon Thai fish sauce, or more to taste
2 tablespoons Salmon caviar
1/2 cup coriander (cilantro) leaves

1 Place bean-thread noodles in a bowl and cover with boiling water to soften, approx. 5 minutes.
2 Choose a large, deep-sided frying pan with a lid that will just fit the aromatics so they can form a ‘raft’ on which to place the fish, so it can steam. To the dish, add the lemongrass and spring onions and scatter around the kaffir lime leaves, ginger and garlic, then gently pour over the fish stock. Bring to the boil over high heat. Place the fish fillets on top, scatter with the chilli, reduce the heat to a simmer and cover with a lid. Cook for 5 minutes or until the fish is opaque at the edges and still pink in the middle. Scatter the snow peas around the pan in the last minute of cooking, if there is room, otherwise steam or blanch.
3 To serve, drain the noodles and divide between four bowls. Place the fish fillets on top. Stir the juice of 1 lime and the fish sauce through the fish stock and then discard the lemongrass and kaffir lime leaves. Taste and add more lime juice and fish sauce if necessary. Ladle the stock and snow peas around the fish. Top the fish with a heaped teaspoon of the salmon caviar and scatter over the coriander. Serve immediately with an extra lime cheek.

Wine: The lovely citrus flavours cry out for a sémillon or riesling, which can both handle the chilli as they are unwooded.

The Carousel thanks Lyndey Milan‘s Taste of Australia for this recipe.

Written by Lyndey Milan

Lyndey Milan, OAM, Australian home cook hero, combines a thirst for life and a sense of fun with a love of good food and sparkling shiraz.
A familiar face on television and in print, she has been instrumental in changing the way Australians think and feel about food and wine for thirty years.
Hospitality of the table is her catchphrase, as evidenced by her numerous television appearances, nine best-selling books and countless culinary appearances over the years as she maintains her position at the forefront of Australian cuisine. Since 2011 Lyndey has hosted eight television series including Lyndey Milan’s Taste of Australia which won Best Food TV at The Gourmand World Awards in 2016.. The accompanying book won BEST TV Chef Cookbook in the World in English & Best Culinary Travel book in Australia in The Gourmand World Cookbook Awards 2015. In the Best of the Best judged at the Frankfurt Book Fair she came 3rd overall in the last 20 years!
She is an experienced traveller, hosting bespoke international tours and cruises.
In 2014 Lyndey was awarded an OAM in the Australia Day Honours List for services to hospitality, the food and wine industry and the community and in 2012 was made Vittoria Legend in the Sydney Morning Herald Good Food Guide Awards. In 2019 she was honoured as Legend of the Vine by Wine Communicators Australia.
She is also the Food editor of More at

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