What do I need to make the perfect Smoked Fish On Coconut And Vegetable Salad?
Smoked Fish On Coconut And Vegetable Salad
200 g green beans
2 stalks of spring onions
150 g cherry tomatoes
50 g ginger
2 cloves of garlic
1 stick of lemongrass
1 bunch of coriander
Vegetable oil for frying
350 g wild broccoli
150 g soybeans
- Fillet the Fish if necessary and smoke the fillets yourself in a saucepan. Ventilate the kitchen sufficiently.
- Boil the beans and cook until they are firm to the bite, peel the coconut meat from half a coconut thinly with a peeler. Cut the spring onions into fine rings, remove the stem from the cherry tomatoes, and cut them in half. Peel the ginger and garlic and cut them into thin slices. Cut the lemongrass into fine rings and roughly chop the coriander
- Heat the oil in a large pan and fry the lemongrass, ginger, garlic, spring onions, beans, and broccoli for 8 minutes over low to medium heat and cook. Then add the coconut meat, soybeans, and tomatoes to the pan. Sear everything for about three minutes and season with salt, pepper, and soy sauce. Arrange the warm smoked trout fillets on the vegetables and serve.
- Alternatively, you can also use already smoked trout fillets. Let this heat up briefly over the steam of the vegetables – for example with a steam insert and your Smoked Fish On Coconut And Vegetable Salad is ready to eat.
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