Malay-style Trout

Name: Malay-style Trout
Prep time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 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

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

86 reviews

Hands on Time: 10 - 25 minutes

Overall Time: 15 - 30 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water
Paper Towel

Serves 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.
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.
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.
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.
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

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Serves 2

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.
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.
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.
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.
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

Download the Recipe

Serves 3

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.
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.
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.
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.
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

Download the Recipe

Serves 4

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.
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.
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.
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.
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

Download the Recipe

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.