Thai Salad of Ocean Trout

INGREDIENTS

  • 30g palm sugar, chopped roughly
  • 75ml lime juice (2-3 limes)
  • 15g fresh ginger, shredded
  • 1 tablespoon fish sauce
  • 100g sugar snap peas
  • 200g fresh asparagus, sliced in three
  • 3 tablespoons cornflour
  • 2 tablespoons olive oil
  • 1 kg ocean trout fillets, bones removed and fatty bits trimmed away
  • 1 small cucumber, sliced thinly
  • ½ cup coriander leaves, washed thoroughly and stems removed
  • 3 spring onions, sliced thinly
  • ½ small red chili, seeds discarded and sliced thinly
  • ½ cup roasted and lightly salted cashews

MATCHING WINE

Pizzini Riesling 2020
Pizzini Riesling 2020

The Riesling comes from one of our young hil... Learn more

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Participant Information

$35.00