Served alongside rice or grilled meats, as an entree or a side, this well-balanced salad brings colour and vibrance to the table.
- 1 smoked rainbow trout, skin and bones removed, flaked into pieces
- 1 pomelo, peeled, segmented and broken into pieces
- ¼ bunch coriander, washed, roughly chopped
- ¼ bunch mint leaves, roughly chopped
- 2-3 makrut lime leaves, finely sliced
- juice of 1 lime
Fresh coconut sambal
- 200 g freshly frozen coconut flesh, grated
- 1 red Asian shallot, finely chopped
- 2 tsp Maldive fish, ground into a powder
- juice of 1-2 limes, to taste
- chilli powder, to taste
- ½ bunch curry leaves, fried until crispy
- 1 tbsp crispy shallots
- salmon roe, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. For the coconut sambal, place all the ingredients in a bowl. Using a spoon or your hands, gently mix until everything is evenly distributed.
2. Place the trout in a large bowl with all the other ingredients. Add the sambal and toss gently. Transfer to a large serving bowl, top with crispy shallots, fried curry leaves and salmon roe.
Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.