A Vietnamese-style fish salad

Serves 2

• 1
• 0 Ingredients
• 2 sea trout
• 0 vegetable oil
• 1 large carrot
• 4 tbsp rice wine vinegar
• 2 tbsp granulated sugar
• 0.25 tsp salt
• 120g fish sauce
• 1 tbsp water
• 0 tbsp sugar
• 4 tbsp fresh lime juice
• 2 cloves garlic
• 1 fat mild red chilli
• 2 Granny Smith apples
• 0 chopped mango
• 0 thinly sliced celery
• 0 iceberg lettuce leaves
• 2

Step 1
Once you’ve bought your apples, store those that you are eating immediately at room temperature, the rest can go in the fridge.

Step 2
(The next day, I tried using the marinade on some chicken thighs.

Step 3
Start by pickling the carrots.

Step 4
Combine the rice wine vinegar, granulated sugar and salt in a non-reactive bowl.

Step 5
Whisk thoroughly until the sugar and salt dissolve.

Step 6
Add the shredded carrot.

Step 7
Stir well and set aside for about 1 hour before using.

Step 8
In a non-reactive bowl, combine the fish sauce, water, sugar and lime juice.

Step 9
Whisk well to ensure the sugar has dissolved.

Step 10
Add the chopped garlic and chillies.

Step 11
Stir well to combine.

Step 12
Place the fish fillets in a non-reactive dish, skin-side down.

Step 13
Pour over half of the marinade.

Step 14
Set aside in a cool place for about 10 minutes, while you make the salad.

Step 15
In a non-reactive bowl, combine the shredded apples, chopped mango, celery and shredded lettuce.

Step 16
Heat a frying pan or wok on a high heat.

Step 17
Add 1 to 2 tablespoons of vegetable oil.

Step 18
When the oil is hot, add the fish fillets, skin-side down.

Step 19
Fry for about 3 minutes until the skin has begun to crisp.

Step 20
(Don’t move the fillets around the pan as they will begin to break up).

Step 21
Once the skin has crisped up, flip the fillets over and cook for a further 2 minutes.

Step 22
Dress the salad with a little of the marinade and serve with the cooked fish.