Pan fried trout with Vietnamese slaw

Recipe by: The Food Affectionist

INGREDIENTS

• 400g rainbow trout
• 2 tsp olive oil

Salad ingredients

• 2 cups shredded cabbage
• 2 cups shredded purple cabbage
• 1 continental cucumber, finely julienned
• 1 carrot, finely julienned
• 1/2 cup chopped coriander
• 1/2 cup chopped mint
• 1/2 cup Vietnamese mint

Dressing ingredients

• 5 tbsp sugar
• 6 tbsp fish sauce
• 7 tbsp lemon juice
• 7 tbsp water
• 1 clove garlic, finely chopped
• 1-2 chillies, chopped
• shallots for garnish

METHOD

1. Rub the fillets with oil. Pan fry the trout fillets, skin down over a hot fry pan. Cook until the skin becomes crispy. Flip the fillet over and to a golden colour. Remove the fillet onto a plate to cool down.
2. Combine the dressing, stirring until all the sugar dissolves and toss with salad.
3. Cut the trout fillets into thin strips and add to the salad.
4. Sprinkle with fried shallots.