Thai Style Trout with Broccoli Salad

This dish was really light and tasty, the only thing I would have changes was the pasta in the salad. It would have benefited from maybe some soba noodles or udon noodles, anything really that had a hint of an Asian heritage. The Italian pasta spirals stuck out like a sore thumb but they were only added as they were left over from the children’s dinner and I was feeling lazy.   

Ingredients:

Fish:

2 Trout fillets

1 thumb size piece of ginger

1 bulb of spring garlic (save the tops of the garlic for the salad)

1 lime

Salad:

1 small head of broccoli

1 hand full of beetroot leaves (you can use a different dark green salad leaf if you like)

1 cup of cooked soba noodles

The top of a spring garlic bulb

Dressing:

2 tablespoons of soy

1 teaspoon of palm sugar

2 teaspoons of sesame oil

Juice of 2 limes

Method:

Fish:

Place one each piece of fish onto a large square of aluminium foil. Peel and very finely slice the ginger and garlic, sprinkle it over the fish. Slice the lime into about 6 round slices and layer those over the garlic and ginger. Season the fish with cracked pepper then wrap the fish up in a little bundle with the foil making sure there are no wholes in the foil. Pop each parcel into the oven at 180°C for about 10 minutes.

Dressing:

Grate the palm sugar and pop it into a small bowl. Add the lime juice first and stir up the sugar until it dissolves. Once the sugar has dissolved add the rest of the ingredients and mix them all up.

Salad:

Blanch the broccoli then rinse it in cold water. Finely slice the spring garlic top. In a large mixing bowl add the broccoli, beetroot leaves, chopped spring garlic, cooked noodles and dressing. Give it all a mix by hand making sure everything has a nice coat of dressing.

Put a generous mound of salad on the plate and carefully remove the fish from the foil to serve it with the salad. Enjoy!