Thai-inspired peach salad with trout

Name: Thai-inspired peach salad with trout
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 2 Thai chillies, finely chopped; 2 tsp golden caster sugar; 1 lime, juice; 5 tbsp unsalted roasted peanuts; 10 cherry tomatoes; 12 fine green beans, cut into 3-4cm lengths; 2 tbsp fish sauce; 1 firm peach, halved, stoned and cut into thin slices; 250 g pouch sticky or jasmine rice, to serve; 265 g pack 2 Scottish Loch Trout Fillets; ½ tbsp vegetable or sunflower oil

Traditionally made with papaya, this elegant salad uses seasonal peaches instead. Sweet, sour and salty, it makes a seriously delicious accompaniment to crispy pan-fried trout.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare15 mins
Cook5 mins
Total time20 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Thai chillies, finely chopped
2 tsp golden caster sugar
1 lime, juice
5 tbsp unsalted roasted peanuts
10 cherry tomatoes
12 fine green beans, cut into 3-4cm lengths
2 tbsp fish sauce
1 firm peach, halved, stoned and cut into thin slices
250g pouch sticky or jasmine rice, to serve
265g pack 2 Scottish Loch Trout Fillets
½ tbsp vegetable or sunflower oil

Using a large pestle and mortar (or a large bowl and the end of a rolling pin), bash together the chillies, sugar and lime juice, then add the peanuts and pound to break them into a coarse rubble. Transfer to a bowl if your mortar is very full, add the tomatoes and green beans, then bash a little more, splitting and bruising them rather than destroying. Spoon the bashed ingredients and any juices into a mixing bowl if not already in one, add the fish sauce and peach slices, toss together and leave for 10 minutes.
Heat the rice according to pack instructions and lightly season the trout. Heat the oil in a large nonstick frying pan over a medium-high heat, then add the fillets skin-side down. Cook for 2½ minutes to crisp the skin, then cook the trout on each side edge for 30-40 seconds, plus a further 30 seconds on its base (if you have tail fillets, simply cook on the skinless side for 1½-2 minutes) until cooked through and opaque. Remove the fish skin, if liked, then serve alongside the rice and peach salad.

Typical values per serving when made using specific products in recipe