Print Wulf's Kitchen: Pan-Fried Trout with Ginger-Cilantro Sauce
Serves: 2
Prep Time: 30 min
Cook Time: 10 min
Difficulty: EasyThis zippy salsa is lovely when spooned over ChalkStream trout. Pair with crushed potatoes for a simple meal packed with Omega-3’s.
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
Assembly
1.
Put all the salsa ingredients into a food processor and blitz to a rough paste (don’t go too smooth!).
2.
Heat a non stick frying pan over a high heat and add the oil.
3.
Season the ChalkStream trout filets and fry for 3-4 minutes, skin side up first.
4.
Carefully turn the fillet over and fry the other side until the fish is cooked through.
5.
Serve with crushed potatoes and with the salsa on top.
