Trout & Sprout Salad
This salad is perfect for a lunch or dinner any day of the week and great for a picnic. Just pack the dressing separately and toss everything when you're ready to serve.
Serves: 4
INGREDIENTS:
500g ocean trout fillet, skinless
1 tbsp soy sauce
Zest 1 lime
Small knob ginger, freshly grated
2 tbsp lemongrass, finely chopped
Salt, pepper
1 tbsp olive oil
1 packet Aussie Sprouts Bean Sprouts
½ punnet Aussie Sprouts Pea Shoots
2 handful each coriander and mint leaves
2 Lebanese cucumber, seeded, finely sliced
1 large red chili, finely sliced
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
2 tbsp palm sugar
1/3 punnet Aussie Sprouts Broccoli Sprouts
1/3 cup roasted cashew nuts, lightly crushed
INSTRUCTIONS:
Preheat an oven to 200C and line a baking tray with baking paper.
Place the ocean trout into a bowl and marinate with the soy, lime zest, half the ginger and lemongrass, a little salt. Leave aside for half an hour. Then place onto the baking tray and roast for approx. 8 minutes before letting rest for 3 minutes before flaking the flesh into large pieces.
While the fish cooks, combing the bean sprouts, herbs, cucumber, and red chilli in a bowl. Whisk together the fish sauce, lime juice, vinegar, and palm sugar with the remaining lemongrass and ginger, and pour this over the salad.
Add the cooked ocean trout and toss gently to combine, serving scattered with the broccoli sprouts, cashew nuts and extra lime to serve.
