Crisp-skin coral trout with finger lime and tapioca sauce from Everything I Love to Cook (page 242) by Neil Perry

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Notes about this recipe

  • treay on March 02, 2025

    To make the fish recipe, I had to use a couple of ingredients that were totally new for us. It had been a long time since I had wanted to try finger limes, a native Australian fruit also known as 'citrus caviar'. They are not usually available in the shops nearby, and when I saw them the other day, I bought some to try. I didn't know what I was going to make with them, and then I saw this recipe and thought it could be good. The other ingredient in the sauce that I had never tried before were tapioca pearls. Another interesting product. The sauce was reasonably easy to make; however, it has an incredible amount of butter, which makes it very rich. I thought it tasted mild but delicious, but hubby didn't like the consistency; therefore, I will probably not make it again ??.

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