Malay-style Trout

Stop thinking ‘mayday, mayday’ when it comes to dinner tonight. Rather reach for this recipe and think ‘Malay, Malay’, Chef! Spice & All Things Nice Cape Malay Curry Paste is spread over trout, which is pan-fried until fragrant. Drizzled with a turmeric & cumin-infused yoghurt and sweet sultana, homemade pickled beet & crispy greens salad.

Malay-style Trout

with pickled beetroot & golden sultanas

4.5

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Seasoning (salt & pepper)
  • Water
  • Paper Towel
Photo of Malay-style Trout
  1. SOME PREP

    Pat the trout dry with paper towel. Smear the curry paste over the trout flesh side and season. In a bowl, combine the beetroot with the pickling liquid and set aside in the fridge.

  2. SPICY YOGHURT

    Place a pan over medium heat with the spice mix. Toast until fragrant, 1-2 minutes. Remove from the pan and combine with the yoghurt. Loosen with water in 5ml increments until drizzling consistency and add seasoning.

  3. ABOUT THE TROUT

    Return the pan to medium-high heat with a drizzle of oil. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.

  4. UN-BEETABLE

    In the bowl with the beetroot, drain the pickling liquid, and reserve. Add the Cucumber, the green leaves and the sultanas. Dress with the reserved pickling liquid (to taste), toss to combine, and add seasoning.

  5. DINNER IS READY

    Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef!

  • Rainbow Trout Fillet/s - 1

  • Spice & All Things Nice Cape Malay Curry Paste - 5ml

  • Julienne Beetroot - 75g

  • Pickling Liquid - 60ml

  • Spice Mix - 2,5ml

  • Low Fat Plain Yoghurt - 40ml

  • Cucumber - 100g

  • Golden Sultanas - 20g

  • GREEN MEDLEY 40g - 1

  1. SOME PREP

    Pat the trout dry with paper towel. Smear the curry paste over the trout flesh side and season. In a bowl, combine the beetroot with the pickling liquid and set aside in the fridge.

  2. SPICY YOGHURT

    Place a pan over medium heat with the spice mix. Toast until fragrant, 1-2 minutes. Remove from the pan and combine with the yoghurt. Loosen with water in 5ml increments until drizzling consistency and add seasoning.

  3. ABOUT THE TROUT

    Return the pan to medium-high heat with a drizzle of oil. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.

  4. UN-BEETABLE

    In the bowl with the beetroot, drain the pickling liquid, and reserve. Add the Cucumber, the green leaves and the sultanas. Dress with the reserved pickling liquid (to taste), toss to combine, and add seasoning.

  5. DINNER IS READY

    Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef!

  • Rainbow Trout Fillet/s - 2

  • Spice & All Things Nice Cape Malay Curry Paste - 10ml

  • Julienne Beetroot - 150g

  • Pickling Liquid - 120ml

  • Spice Mix - 5ml

  • Low Fat Plain Yoghurt - 80ml

  • Cucumber - 200g

  • Golden Sultanas - 40g

  • GREEN MEDLEY 80g - 1

  1. SOME PREP

    Pat the trout dry with paper towel. Smear the curry paste over the trout flesh side and season. In a bowl, combine the beetroot with the pickling liquid and set aside in the fridge.

  2. SPICY YOGHURT

    Place a pan over medium heat with the spice mix. Toast until fragrant, 1-2 minutes. Remove from the pan and combine with the yoghurt. Loosen with water in 5ml increments until drizzling consistency and add seasoning.

  3. ABOUT THE TROUT

    Return the pan to medium-high heat with a drizzle of oil. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.

  4. UN-BEETABLE

    In the bowl with the beetroot, drain the pickling liquid, and reserve. Add the Cucumber, the green leaves and the sultanas. Dress with the reserved pickling liquid (to taste), toss to combine, and add seasoning.

  5. DINNER IS READY

    Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef!

  • Rainbow Trout Fillets - 3

  • Spice & All Things Nice Cape Malay Curry Paste - 15ml

  • Julienne Beetroot - 225g

  • Pickling Liquid - 180ml

  • Spice Mix - 7,5ml

  • Low Fat Plain Yoghurt - 125ml

  • Cucumber - 300g

  • Golden Sultanas - 60g

  • Green Medley 120g - 1

  1. SOME PREP

    Pat the trout dry with paper towel. Smear the curry paste over the trout flesh side and season. In a bowl, combine the beetroot with the pickling liquid and set aside in the fridge.

  2. SPICY YOGHURT

    Place a pan over medium heat with the spice mix. Toast until fragrant, 1-2 minutes. Remove from the pan and combine with the yoghurt. Loosen with water in 5ml increments until drizzling consistency and add seasoning.

  3. ABOUT THE TROUT

    Return the pan to medium-high heat with a drizzle of oil. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan.

  4. UN-BEETABLE

    In the bowl with the beetroot, drain the pickling liquid, and reserve. Add the Cucumber, the green leaves and the sultanas. Dress with the reserved pickling liquid (to taste), toss to combine, and add seasoning.

  5. DINNER IS READY

    Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef!

  • Rainbow Trout Fillets - 4

  • Spice & All Things Nice Cape Malay Curry Paste - 20ml

  • Julienne Beetroot - 300g

  • Pickling Liquid - 240ml

  • Spice Mix - 10ml

  • Low Fat Plain Yoghurt - 160ml

  • Cucumber - 400g

  • Golden Sultanas - 80g

  • Green Medley 140g - 1

Frequently Asked Questions

What is the preparation time for Malay-style Trout?

The preparation time for Malay-style Trout with pickled beetroot & golden sultanas is between 10 and 25 minutes.

What is the total time required to make Malay-style Trout with pickled beetroot & golden sultanas?

The total time required to make Malay-style Trout with pickled beetroot & golden sultanas is between 15 and 30 minutes.

How many servings does Malay-style Trout provide?

4 servings

What are the main ingredients in Malay-style Trout?

Cucumber, Fish, Golden Sultanas, Green Medley 120g, Green Medley 140g, GREEN MEDLEY 40g, GREEN MEDLEY 80g, Julienne Beetroot, Low Fat Plain Yoghurt, Pickling Liquid, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Spice & All Things Nice Cape Malay Curry Paste, Spice Mix

What is the nutritional information of Malay-style Trout?

Calories: 380, Carbs: 35 grams, Fat: grams, Protein: 31.5 grams, Sugar: 26 grams, Salt: 288.7 grams

How do I prepare Malay-style Trout?

DINNER IS READY: Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef! UN-BEETABLE: In the bowl with the beetroot, drain the pickling liquid, and reserve. Add the cucumber, the green leaves and the sultanas. Dress with the reserved pickling liquid (to taste), toss to combine, and add seasoning. ABOUT THE TROUT: Return the pan to medium-high heat with a drizzle of oil. Fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan. SPICY YOGHURT: Place a pan over medium heat with the spice mix. Toast until fragrant, 1-2 minutes. Remove from the pan and combine with the yoghurt. Loosen with water in 5ml increments until drizzling consistency and add seasoning. SOME PREP: Pat the trout dry with paper towel. Smear the curry paste over the trout flesh side and season. In a bowl, combine the beetroot with the pickling liquid and set aside in the fridge.

What should be prepared from my kitchen to make Malay-style Trout?

Cucumber, Fish, Golden Sultanas, Green Medley 120g, Green Medley 140g, GREEN MEDLEY 40g, GREEN MEDLEY 80g, Julienne Beetroot, Low Fat Plain Yoghurt, Pickling Liquid, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Spice & All Things Nice Cape Malay Curry Paste, Spice Mix

How many calories does Malay-style Trout have?

380 calories

How much fat content does Malay-style Trout have?

grams

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