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Oriental Trout Tartare

Oriental Trout Tartare

Recipe Submitted By: bakingmad

Why not try cooking something with flavours from the Orient, like this Oriental Trout Tartare.

Preparation Time	2 hours
Portions	.
Skill Level	Easy
Average Rating

Oriental Trout Tartare Ingredients

300 grams	Trout Fillets, skinned and cubed
1 tbsp	Thai fish sauce
4 tbsp	Lime Juice
3 tsp	Dark Muscovado Sugar (Billington's) level
1	Red Chilli seeds removed and chopped
	Ginger 2 inch piece finely chopped
1	Cloves of Garlic, crushed

Additional Ingredients

15 grams	Coriander leaves
4	Spring Onions, sliced diagonally
1 tsp	Sesame Seeds
	Freshly Ground Black Pepper
	Salt
50 grams	Sugar Snap Peas
1	Cucumber, peeled small
1 tbsp	Rice
	White Wine Vinegar
1 tsp	Golden Caster Sugar (Billington's)
1 tsp	Salt
50 grams	Bean Sprouts

This recipe uses

How to make Oriental Trout Tartare

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Make the marinade for the trout: Combine the fish sauce, lime juice, sugar, chilli, ginger, garlic and salt. Add the trout, stir well, cover and chill for 2 - 8 hours, stirring occasionally.
Cook the sugar-snap peas in a small pan of boiling salted water for 3 minutes, then drain in a colander under cold running water to preserve their brilliant colour. Spread out on kitchen paper to dry.
Cut the cucumber lengthways into quarters and remove the seeds. Slice thinly in diagonal slices.
Combine the vinegar, sugar and salt, stirring until dissolved. Toss the sugar snap peas, cucumber and bean sprouts in this just before serving, so the vinegar doesn\'t discolour the vegetables.
Drain the marinade off the trout, adjust the seasoning if necessary and combine the trout in the mixing bowl with the coriander leaves and spring onions.
Drain the marinade off the trout, adjust the seasoning if necessary and combine the trout in the mixing bowl with the coriander leaves and spring onions.
Place the tossed salad on a serving plate and sprinkle with the sesame seeds.

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