eCook Meal
Malay-style Trout
with pickled beetroot & golden sultanas
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.70
for 4 servings · R55.43 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Julienne Beetroot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
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Rainbow Trout Fillets needs 4Rainbow Trout Side 220 g R139.99 · whole pack (size can't be divided)R139.99
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Low Fat Plain Yoghurt needs 160 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 53% of packR10.66
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Spice Mix needs 10 mlMother in Law Spice Mix 45 g R29.99 · whole pack (size can't be divided)R29.99
Not in the Woolies basket — source these elsewhere:
- Golden Sultanas
- Spice & All Things Nice Cape Malay Curry Paste
- Green Medley 140g
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Beetroot, Cucumber, Fish, Golden Sultanas, Green Medley 120g, Green Medley 140g, GREEN MEDLEY 40g, GREEN MEDLEY 80g, Pickling Liquid, Rainbow Trout Fillets, Spice & All Things Nice Cape Malay Curry Paste, Spice Mix, Yoghurt
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?
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. 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. DINNER IS READY: Dish up the loaded salad, top with the Malay-style trout, and drizzle over the spiced yoghurt. Dig in, Chef! 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. 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.
What should be prepared from my kitchen to make Malay-style Trout?
Beetroot, Cucumber, Fish, Golden Sultanas, Green Medley 120g, Green Medley 140g, GREEN MEDLEY 40g, GREEN MEDLEY 80g, Pickling Liquid, Rainbow Trout Fillets, Spice & All Things Nice Cape Malay Curry Paste, Spice Mix, Yoghurt
How many calories does Malay-style Trout have?
380 calories
How much fat content does Malay-style Trout have?
grams