Smoked Fish On Coconut And Vegetable Salad
INGREDIENTS
What do I need to make perfect Smoked Fish On Coconut And Vegetable Salad?
- 4 Fish fillets
- 200 g green beans
- 1⁄2 coconut
- 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
- salt
- pepper
- soy sauce
PREPARATION
STEP 01
Fillet the Fish if necessary and smoke the fillets yourself in a saucepan. Ventilate the kitchen sufficiently.
STEP 02
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 in half. Peel the ginger and garlic and cut into thin slices. Cut the lemongrass into fine rings and roughly chop the coriander.
STEP 03
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.
TIPS AND TRICKS
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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