Crispy trout with watermelon salad & rice

Name: Crispy trout with watermelon salad & rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 25 g pack coriander, stalks and leaves; 150 g watermelon, cut into chunky dice; 10 g echalion shallot, finely sliced; 265 g Waitrose 2 Scottish Loch Trout Fillets; 2 tsp vegetable or olive oil; 250 g pouch basmati rice (or whichever type you prefer); 1 tbsp Essential Roasted Salted Peanuts, finely chopped; 1 tbsp Cooks’ Ingredients Crispy Fried Onions (optional); Lime wedges, to serve

A refreshing Thai-style watermelon salad, complete with those quintessential notes of salty-sweet and contrasting textures, is one of Elly Curshen's favourite summer dishes.

5 out of 5 stars(1) Rate this recipe

High in omega 3

Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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½ x 25g pack coriander, stalks and leaves
150g watermelon, cut into chunky dice
10g echalion shallot, finely sliced
265g Waitrose 2 Scottish Loch Trout Fillets
2 tsp vegetable or olive oil
250g pouch basmati rice (or whichever type you prefer)
1 tbsp Essential Roasted Salted Peanuts, finely chopped
1 tbsp Cooks’ Ingredients Crispy Fried Onions (optional)
Lime wedges, to serve

For the dressing

1 lime, juice of ½
1 tsp Japanese or Chinese rice vinegar
1 tsp fish sauce
5g piece ginger, peeled and finely grated
1 tsp light brown soft sugar
1 tsp soy sauce
1 tsp toasted sesame oil

To make the dressing, juice ½ the lime into a large mixing bowl and whisk together with the rest of the dressing ingredients. Cut the other lime ½ into 2 wedges and set side.
Finely chop the coriander stalks and add to the dressing. Add the watermelon and shallot (separating the shallot rings as you add it). Toss everything together. At this point store in a lidded container in the fridge until ready to serve (up to 3 hours).
Dry the fish fillets and season with a pinch of sea salt flakes. Pour the oil into a cold frying pan and immediately add the trout, skin-side down. Put the pan over a medium-high heat and cook, pressing down with a spatula without moving the fillets, for 3 minutes 30 seconds, or until the skin is crispy.
Carefully flip the fillets over and remove the pan from the heat. Leave the fish in the pan for 4-5 minutes, where it will carry on cooking through. When the cooked line is halfway up the thickest part of the fillet, it is ready. It should be opaque and flake easily with a fork. Meanwhile, heat the rice pouch according to pack instructions.
When ready to serve, roughly chop the coriander leaves and add to the salad. Divide the rice between 2 plates. Place the fish onto the rice, skin-side up. Spoon the salad between the plates and sprinkle over the peanuts and crispy fried onions (if using). Pour the remaining dressing from the bowl over the rice and the fish and serve, with a lime wedge.

Cook’s tip

Watermelon gin sour
Blend watermelon with a dash of lime juice, agave syrup or honey until smooth. Pass through a fine sieve into a shaker or large jam jar. Add a measure of gin and an egg white, then shake hard for 15 seconds. Add lots of ice and shake for 15 seconds more. Strain into 2 glasses, top with Fever-Tree Mexican Lime Soda and garnish with basil.

Watermelon pickle
Cut off the green skin, then cut the white part into cubes or sticks. Put in a large jar with peppercorns, sliced red chilli and 2 cloves. Bring equal quantities of white vinegar and water to the boil and add a little sugar and sea salt flakes. Stir to dissolve, then pour into the jar so everything is covered. Seal with a lid and, once cool, chill. Wait 24 hours before eating. These will keep in the fridge for 3 weeks.

Watermelon Greek salad
Add some watermelon to a classic Greek salad for a refreshing take on a classic. Combine diced watermelon with cucumber, halved cherry tomatoes, finely sliced red onion, crumbled feta, kalamata olives, mint and parsley

Typical values per serving when made using specific products in recipe