Asian style trout and kelp noodle salad
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Asian style trout and kelp noodle salad
This is a great recipe for trout fillets; light, colourful and easy to prepare, the Asian flavours make for a simple tasty lunch or supper.
SERVES:
4
PREP TIME:
15 mins
COOK TIME:
15 mins
Ingredients
- 4 small trout fillets
- 2 tablespoons olive oil
- 200g kelp noodles
- ¼ red cabbage, finely sliced
- ½ red capsicum, finely sliced
- 1 carrot, grated
- 2 spring onions, sliced
- ½ bunch fresh coriander, chopped
Dressing ingredients
- 1 tablespoon sesame oil
- 2 tablespoons peanut oil
- 4 kaffir lime leaves, very finely sliced
- 1 large garlic clove, crushed
- Fresh red chilli, finely chopped - to taste
- Juice of 1 lime
Method
- Pan fry the trout fillets in the olive oil on both sides until they are just cooked through (approximately 3-4 minutes each side) and set aside.
- Cook the noodles following the instructions on the packet and place in a large salad bowl.
- Add the cabbage, capsicum, carrot, spring onions and coriander to the bowl and toss gently.
- Then slice the trout carefully into bite-size pieces and add to the top of the salad.
- In a separate bowl mix all the dressing ingredients thoroughly and drizzle over the salad.
- Serve immediately.
Inspirations and Top Tips
- Substitute kelp noodles with bean sprouts, gluten free glass noodles, vermicelli noodles or veggie noodles.
- For the dressing use another vegetable oil such as avocado.
- Sprinkle with toasted seeds or nuts to add a little crunch.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Nut Free
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