Crispy trout with mango piri piri & kachumbari

Crispy trout with mango piri piri & kachumbari

Lerato Umah-Shaylor brings us a joyful celebration of flavour and texture, joining together the essence of summer on one delicious plate.

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Gluten free
  • Serves4
  • CourseLunch
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 700g ripe mango chunks (about 2½ large mangoes)
  • 4 red chillies, deseeded if liked
  • 6 cloves garlic
  • 20 basil leaves
  • 1 tsp ground cumin
  • 7 tbsp extra virgin olive oil
  • 2 unwaxed limes, finely grated zest and juice
  • 1 tsp sea salt flakes, plus a pinch
  • 250g pack mixed baby tomatoes, halved
  • ½ cucumber, cubed
  • 1 bunch salad onions, finely sliced
  • 2 x 265g packs Scottish loch trout fillets

Method

  1. For the piri piri, put 450g mango, 2-3 red chillies, the garlic, half the basil leaves, the cumin, 2 tbsp oil and the juice of 1 lime into a blender and blitz until smooth. Pour into a lidded saucepan, season with the sea salt, then cover and simmer over a low-medium heat for 15-20 minutes, until thickened and slightly deeper in colour.

  2. For the kachumbari, dice the remaining mango to about 1cm and combine in a large bowl with the tomatoes, cucumber, salad onions, 1 finely diced red chilli, the lime zest and remaining juice. Toss, cover, then leave to rest in the fridge for 10 minutes for a crisp and vibrant bite.

  3. Heat a frying pan over a medium-high heat and add 2 tbsp oil. Pat the trout fillets dry and season on both sides. Cook 2 fillets, skin-side down, for 4-5 minutes, depending on their thickness. Once the skin is crispy and the colour changes halfway through the flesh, flip and cook for 1-2 minutes more, until the fish is opaque and flakes easily with a fork. Repeat with the remaining fillets and 2 tbsp oil.

  4. Add a pinch of sea salt flakes, crushed, and the remaining oil to the kachumbari and toss gently. Scatter over the remaining basil leaves, whole or torn.

  5. Spread the piri piri on a plate, add the fish, skin-side up, with the kachumbari on the side, or serve the fish on top of the salad on a platter, with the piri piri in a jug on the side.

Cook’s tip

Don’t add lime to the salad more than 10-20 minutes ahead of serving to avoid the fruit and vegetables pickling and changing in texture. The piri piri is a great marinade if using whole or skinless fish, and it freezes well.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,171kJ/ 521kcals

Fat

30.7g

Saturated Fat

5g

Carbohydrates

28.7g

Sugars

27.1g

Fibre

8.2g

Protein

28.4g

Salt

2.1g

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