Crispy Trout with Asian Salsa

The zingy green sauce is the perfect partner for a piece of oily fish such as trout or salmon, but you could also serve it with sea bass or bream fillets.

  • COOK 7 Mins
  • LEVEL average
  • BATCH Serves 2


  • 2 trout fillets, about 125g each, with skin on
  • A little olive oil
  • Sea salt flakes and freshly ground black pepper

For the Salsa

  • A handful of coriander (leaves and stalks), roughly chopped
  • A thumb-sized piece of fresh root ginger, peeled and chopped
  • A thumb-sized piece of fresh turmeric, peeled and chopped
  • 1 garlic clove, peeled and halved
  • 2 spring onions, roughly chopped
  • 1 large red chilli, deseeded and roughly chopped
  • Juice of 1 lime
  • 2 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp clear honey
  • 1 tsp Thai fish sauce (nam pla)


  1. Place all the salsa ingredients in a food processor and pulse to form a coarse paste. 
  2. Heat a griddle pan or large frying pan over a high heat until it is hot enough to crisp the trout skin. 
  3. Drizzle the fish with a little olive oil and season well, then place, skin-side down, in the hot pan, pressing down lightly. 
  4. Cook for about 3–4 minutes until the skin turns crisp. Gently flip the fillets over, reduce the heat and cook for a further 2–3 minutes until the fish is cooked through and opaque (the timing will depend on the thickness of the fish).
  5. Serve immediately, drizzled with a good amount of the zingy salsa.

Recipe taken from The Midlife Kitchen by Mimi Spencer & Sam Rice (photography by Issy Croker) is published by Mitchell Beazley, £25,