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)
- Place all the salsa ingredients in a food processor and pulse to form a coarse paste.
- Heat a griddle pan or large frying pan over a high heat until it is hot enough to crisp the trout skin.
- Drizzle the fish with a little olive oil and season well, then place, skin-side down, in the hot pan, pressing down lightly.
- 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).
- 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, octopusbooks.co.uk