Pan-fried trout with Asian dressing
Salty, smoky trout really comes into its own thanks to the fresh and tangy flavours this gooseberry dressing.
| Recipe By: | TASTE |
| Serves: | 4 |
| Cooking Time: | 5 minutes |
| Cook's Tips: | Pair with fish sauce, coriander and beetroot. |
| Prep Time: | 15 minutes |
Ingredients
- 3 Tbsp olive oil, to drizzle
- 1 x 400 g side lightly smoked trout, very thinly sliced
- 4 tbsp soya sauce
- 1 fresh chilli, chopped
- 1x5 cm piece ginger, grated
- 2 garlic clove, finely chopped
- 1/4 cup mint
- 50 g ripe gooseberries
- 1 ripe avocado, sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil in a pan over a high heat.
- When hot, add the trout, skin side down, and fry for 1 minute. Turn and fry on the other side until just crisp and golden in colour.
- Remove from the heat. Spoon the dressing (all ingredients except trout and olive oil) over the trout while it is still hot and serve immediately.
You could enjoy this recipe too
Buy the ingredients
Add to Cart