Fish Easy

Tea-smoked trout, coconut, orange and mint salad

Name: Tea-smoked trout, coconut, orange and mint salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100g jasmine rice; 100g brown sugar; 30g peppermint tea; 1 trout fillet; 2 oranges, segmented; 1/4 cup coriander sprigs; 2 green shallots, thinly sliced; 1 long red chilli, julienne; 2 tbs shredded coconut, roasted; 1/4 cup mint leaves; 1 tbs fried eschallots; 1 tbs cashews, roasted; 1 tsp fish sauce; 3 tbs coconut cream; 1 lime, juiced; 1 tbs sweet chilli sauce

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Tea-smoked trout, coconut, orange and mint salad

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by delicious. team

delicious. team

Oct 03, 2015

Peppermint tea is a great choice to match with trout.

100g jasmine rice
100g brown sugar
30g peppermint tea
1 trout fillet

Salad

2 oranges, segmented
1/4 cup coriander sprigs
2 green shallots, thinly sliced
1 long red chilli, julienne
2 tbs shredded coconut, roasted
1/4 cup mint leaves
1 tbs fried eschallots
1 tbs cashews, roasted

Dressing

1 tsp fish sauce
3 tbs coconut cream
1 lime, juiced
1 tbs sweet chilli sauce

Method

1.

Place the rice, sugar and tea on a sheet of foil and scrunch the edges to stop it falling out. Place foil parcel in a wok and position a small rack over it. Place wok over high heat. When mixture starts to smoke, put trout fillet on the rack and cover wok with a lid or more foil. Allow the fish to smoke for 10 minutes, then remove fish and refrigerate.
2.

To make the salad, flake the cooked trout into a medium-sized bowl and add all the salad ingredients. To make the dressing, mix the dressing ingredients together in a small bowl then toss gently through the salad. Serve on a platter or divide.

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