2 x 400g (14.1 oz.) fresh trout gutted
Flour (for dusting)
2 good handfuls Asian greens (spinach, pak choi, broccoli sprouts)
4 sticks lemon grass, crushed and bruised
4 tbsp (2 fl oz.) soy sauce
4 cloves garlic, crushed
2 knobs ginger, peeled and chopped
4 limes, halved, juiced and skin squashed
20 good lugs olive oil
2 tbsp (1 fl oz.) fresh lime juice
2 tbsp (1 fl oz.) reserved sweet and sour Peppadew® Goldew Pepper juice
3 tbsp (1.5 fl oz.) olive oil
1 tbsp (1.5 fl oz.) sesame seed oil
1 tbsp (1.5 fl oz.) soy sauce
1 pinch brown sugar
1 tbsp fresh ginger, peeled and finely chopped
½ clove garlic, finely sliced
10 Sweet and sour Peppadew® Goldew Pepper, torn
1 handful fresh mint and basil, chopped
Start by making your Asian marinade – just pound all the dry ingredients in a pestle and mortar, transfer to a bowl and stir in the lime juice and oil.
Slash the trout on both sides, about 1cm deep, in a criss-cross fashion.
Rub the marinade into the fish, getting it into the cuts and the belly.
Let this sit for up to one hour.
Meanwhile make your Asian dressing.
Just chuck all your dressing ingredients in together.
Heat a wok with about 5–7.5cm/ of sunflower oil.
Remove the trout from the marinade and pat dry with kitchen paper.
Dust each fish with flour, shaking off any excess.
Then carefully place each fish into the wok and fry for 3 minutes on each side.
Steam the greens in a colander above boiling water until tender.
To serve, place the greens on a plate, put the fish on top, and drizzle with the dressing.