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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

Ingredients:

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) 

Instructions:

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.

ChalkStream Rainbow Trout
30.00

Six Single Serving Portions (a great value!) — 4.5 oz portions, individually vacuum-packed and super-frozen

The birthplace of fly fishing, the Test and Itchen Rivers of Hampshire, are world-famous for producing the finest English rainbow trout. Taste for yourself why Jamie Oliver thinks ChalkStream Trout is one of the greatest artisan farms in the UK (video below).

ChalkStream is also available cold or hot smoked.

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