BROC­COLI & OCEAN TROUT SALAD

PREP + COOK TIME 35 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Fish -

600g broc­coli flo­rets

2 ta­ble­spoons olive oil

350g brus­sels sprouts, halved 3 green onions, sliced thinly on the

di­ag­o­nal (see tips on page 56) ½ cup (75g) dry-roasted cashews,

chopped coarsely

1 ta­ble­spoon sesame seeds, toasted

(see tip)

1 medium nashi pear (200g), cored,

sliced thinly

200g skin­less, bone­less ocean

trout fil­let

2 ta­ble­spoons rice flour or corn­flour 2 ta­ble­spoons peanut oil

SESAME DRESS­ING

¼ cup (60ml) rice wine vine­gar 1 ta­ble­spoon sesame oil 1 ta­ble­spoon olive oil

1 ta­ble­spoon Chien Wah Soy Sauce 1 clove gar­lic, crushed

¼ tea­spoon cayenne pep­per

1 Make sesame dress­ing.

2 Cook broc­coli in a large saucepan of boil­ing wa­ter for 1 minute; drain. Re­fresh un­der cold wa­ter; drain.

Pat broc­coli dry with paper towel. 3 Heat half the olive oil in a large fry­ing pan over medium-high heat; cook sprouts, cut-side down, for 2 min­utes or un­til golden. Turn over; cook for a fur­ther minute or un­til al­most ten­der. Re­move from pan.

4 Heat the re­main­ing olive oil in the same fry­ing pan; cook broc­coli for 3 min­utes or un­til browned lightly and warmed.

5 Place brus­sels sprouts and broc­coli in a large bowl with onion, nuts, sesame seeds, pear and sesame dress­ing; toss gen­tly to com­bine.

6 Cut trout into 1cm slices. Dust slices in rice flour; shake off ex­cess. Heat peanut oil in same fry­ing pan over high heat; cook trout for 1 minute each side or un­til golden and cooked through. Drain on paper towel.

7 Serve salad topped with flaked pieces of trout.

SESAME DRESS­ING

Place in­gre­di­ents in a screw-top jar; shake well.

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