Melbourne native and head chef at The Prime Society, Dallas Cuddy proves comfort food needn’t be old-fashioned.
Prep time: 20 minutes + 30 minutes of soaking
Cook time: 15 minutes
Small handful woodchips
20 grams brown sugar
10 grams genmaicha tealeaves
100 grams trout fillet
700 grams baby or new potatoes
50 grams butter, cubed
2 tablespoons soy sauce
1 tablespoon caster sugar
Freshly ground black pepper, to taste
1 spring onion, finely chopped
To smoke the trout, soak the woodchips for 30 minutes. Heat a wok and put the soaked woodchips, brown sugar and tealeaves into it. Place a round cake rack in the wok and cover with the lid.
Once the wok is smoking, quickly remove the lid and place the trout on the rack. Cover it again and let it smoke for five minutes. (Alternatively, use a smoker gun.) Carefully remove the trout, let cool and flake into large chunks.
To a large saucepan filled with salted boiling water, add the potatoes and cook until tender. Drain.
Add the butter, soy sauce and caster sugar to the hot potatoes and shake to coat evenly. Season with freshly ground black pepper. Toss the potatoes over medium heat for five more minutes, or until most of the liquid has been absorbed.
Serve immediately with the spring onions and smoked trout.
This recipe, plus more from Dallas and other well-known expat chefs in Singapore, can be found in Best Brunch Ever: Delicious Morning Recipes to Savour by Tott. The book has brunch recipes separated by cuisines ranging from American and Australian to Singaporean, Spanish and Vietnamese.