Trumpeter Poached in Coconut Milk Recipe SpotX Wild Foods Recipe from Andre Filou Prep:15 minutes Cook:40 minutes Difficulty:2 Ingrediants: 4 cups coconut milk. 2 tablespoons minced ginger. 2 chillies, deseeded and chopped. 1 tablespoon chopped coriander. 1 onion, finely chopped. 2 stems lemon grass, sliced. 1 tablespoon grated lime or lemon zest. 2 cups fish stock. 5 tablespoons fish stock. 5 tablespoons lime or lemon juice. 4x 250 gram trumpeter pieces, skin on. Coriander leaves, to garnish. Directions: Bring the coconut milk to the boil in a saucepan. Boil for 3 minutes. Add the ginger, chilli, coriander roots, lemon grass, onion and zest. Bring back to the boil. Add the fish stock and fish sauce and simmer for 15 minutes. Pass through a fine strainer and add the lime/lemon juice. Heat the sauce in a frying pan. When it comes to the boil add the fish. Reduce the heat and simmer very gently for 10-15 minutes. Transfer the fish to a platter. Serve with some of the liquid and sprinkling of coriander. Trumpeter Trumpeter, a relative of the blue moki, is widely spread geographically. While they are rarely caught north of the Bay of Plenty, they become more prolific the further south you travel. Some of the best grounds can be found off the South Island’s eastern seaboard, from the Kaikoura Coast right down around the corner to Fiordland and including Foveaux Strait and Stewart Island. The larger specimens like deep water, preferably around structure, and tend to move offshore in the winter months. They are renowned for their fighting ability and take jigs as readily as they do cut baits. The latter, combined with flasher rigs, is a consistent performer. Unfortunately for trumpeter, they are generally found in good-sized schools, making them an easy target for commercial fishers. They can be quite territorial, which means they are quickly cleaned out of a popular fishing spot. The good news is that trumpeter is a great eating fish and it hangs out with other top-ten culinary contenders – blue cod, tarakihi and groper. It has a firm flesh which makes it ideal for a number of dishes, especially fish casseroles, as it holds together well. There are no secrets to filleting trumpeter. It is done in the same way you would fillet a snapper or ‘pup’ groper. It is a fish that ‘ages’ well, gaining in flavour intensity by being refrigerated for a couple of days in a well-drained container.