- 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
For the sauce place the palm sugar into a bowl with the lime juice and ginger. Let the juice sit for a couple of hours, stirring occasionally to dissolve the sugar, the ginger will take on a lovely pink hue. Add the fish sauce and set aside.
Blanch the peas and asparagus in boiling water for 1-2 minutes. They should remain bright green and al-dente.
Heat a pan to medium, dust the trout in cornflour and gently fry, skin side down, for 4 minutes. Turn and cook a further 1 minute. The trout should remain bright pink inside, so don’t overcook.
Remove the fish and break roughly into large pieces. In a serving dish combine the vegetables, herbs, nuts and fish. Warm the sauce slightly then pour over the ingredients. Toss the salad lightly and serve.
Katrina’s Note: This salad would be beautiful on Christmas day. It can be plated as individual entrées or set on the table as a shared dish.