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Tropical Trout Salad   CD  MC  20mins plus cooling


Serves 4     Cold   Fish  Fruit  Vegetables  Herbs  Main Course  Gluten Wheat Dairy Free  Eggless


2 tbsp Olive Oil

4 Spring Onions, chopped

1 Garlic Clove, crushed 

tsp Chili Powder

2.5cm/1 inch Fresh Ginger, finely chopped

2 tbsp White Wine Vinegar

1 tsp Honey

4 Trout Fillets, skinned

2 tbsp Freshly Chopped Coriander

1 Mango

tsp Salt

1 Star Fruit, sliced

Mixed Green Salad Leaves




1. Heat the oil in a large frying pan add the spring onions, garlic and chilli and stir fry for 1 minute.


2. Stir in the ginger, vinegar and honey and simmer for 2 minutes. Bring to the boil then add the trout, mix gently and simmer for 3-4 minutes.


3. Add the coriander mix well then remove from the heat, cover and allow to cool.


4.  Meanwhile, skin the Mango and cut the flesh into large dice. Place in a bowl, sprinkle with salt and leave in a cool place until you are ready to serve.


5. To serve -  arrange the salad leaves on a serving platter (or on individual plates) and  arrange the pieces of mango and the sliced star fruit on top of the leaves. Place the trout fillets on top and drizzle the sauce over the fillets.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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