Flaky trout fried in a flavourful Spice & All Things Nice Thai Red curry paste is sided with a fresh mint & tomato salad. Served alongside a dreamy creamy potato salad and topped with chives for a sharp kick!
Ten Out Of Ten Trout & Salad
Ten Out Of Ten Trout & Salad
with a creamy potato salad & fresh chives
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Dressing
- Fish
- Fresh Chives
- Fresh Mint
- Potato
- Rainbow Trout Fillet
- Rainbow Trout Fillets
- Salad Leaves
- Spice & All Things Nice Thai Red Curry Paste
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TATERS GONNA TATE
Place the potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
Potato - 200g
Dressing - 50ml
Fresh Chives - 3g
Rainbow Trout Fillet - 1
Spice & All Things Nice Thai Red Curry Paste - 5ml
Salad Leaves - 20g
Fresh Mint - 4g
Tomato - 1
TATERS GONNA TATE
Place the potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
Potato - 400g
Dressing - 100ml
Fresh Chives - 5g
Rainbow Trout Fillets - 2
Spice & All Things Nice Thai Red Curry Paste - 10ml
Salad Leaves - 40g
Fresh Mint - 8g
Tomato - 1
TATERS GONNA TATE
Place the potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
Potato - 600g
Dressing - 150ml
Fresh Chives - 8g
Rainbow Trout Fillets - 3
Spice & All Things Nice Thai Red Curry Paste - 15ml
Salad Leaves - 60g
Fresh Mint - 12g
Tomatoes - 2
TATERS GONNA TATE
Place the potato pieces in a pot of salted water over a high heat. Pop on a lid and bring to the boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 25-30 minutes until cooked through and soft. Remove from the heat on completion and drain. Return to the pot and add the dressing, ½ the chives, and seasoning. Toss until fully combined.
TROUT IN A CURRY
When the potatoes have 10 minutes remaining, pat the trout dry with paper towel. Coat the flesh with the curry paste (to taste) and seasoning. Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the trout skin-side down for 2-3 minutes until crispy. Flip and fry for a further 30-60 seconds or until cooked to your preference. Remove from the pan on completion.
PEACEFUL HERB-ITAT
In a salad bowl, combine the salad leaves, chopped mint, diced tomato, seasoning, and a drizzle of oil.
TROUT TIME!
Pile up a generous helping of the potato salad and sprinkle over the remaining chives. Side with the curried trout fillet and the salad. Beautiful, Chef!
Potato - 800g
Dressing - 200ml
Fresh Chives - 10g
Rainbow Trout Fillets - 4
Spice & All Things Nice Thai Red Curry Paste - 20ml
Salad Leaves - 80g
Fresh Mint - 15g
Tomatoes - 2
Woolies Products in this dish
