- 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
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.
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.
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.
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.
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 |