After something a little light? This ocean trout recipe is packed with flavour and deliciously healthy.
For the dressing, squeeze out any excess juice from the eggplant flesh and roughly chop. Place it in a bowl and add all the other ingredients.
Add the dressing and mix together carefully.
In a bowl mix together the dry spices and the salt. Coat the ocean trout in the spices and set aside for 30 mins.
Heat a little oil in a non-stick fry pan. When the oil starts to smoke carefully place the ocean trout into the fry pan.
Cook turning once until the ocean trout is cooked, it still needs to be pink in the center.
With a thick piece this should be around 2 minutes each side.
Remove from the pan and allow to rest for 2 minutes.
Pile the eggplant salad in the middle of a serving bowl/plate. Using your hands roughly tear the ocean trout into large chunks and place on to the eggplant salad.
Pour over any excess dressing and garnish with a few coriander leaves and extra sesame seeds if desired.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more tasty recipes like these visit Burma Lane.
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