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Wulf's Kitchen: Pan-Fried Trout with Ginger-Cilantro Sauce

  • Wulf's Fish
  • 1 min read

This zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s.

Serves 2


1 small bunch cilantro, leaves and stalks chopped roughly

Thumb-sized piece of fresh ginger

1 garlic clove

2 spring onions, roughly chopped

1 large red chili

Juice of 1 lime

2 teaspoons sesame oil

2 teaspoons soy sauce

1 tablespoon honey

1 teaspoons fish sauce (nam pla)

1 teaspoon canola oil

2 filet portions of ChalkStream trout (approx 4-5 ounces each) 


Put all the salsa ingredients into a food processor and blitz to a rough paste (don’t go too smooth!).

Heat a non stick frying pan over a high heat and add the oil.

Season the ChalkStream trout filets and fry for 3-4 minutes, skin side up first.

Carefully turn the fillet over and fry the other side until the fish is cooked through.

Serve with crushed potatoes and with the salsa on top.