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Steamed ocean trout with red bean and chilli salsa
Steamed ocean trout with red bean and chilli salsa
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Prep Time:
4 minutes
Cook Time:
16 minutes
Total Time:
20 minutes
Vibrant and flavorful Mexican fish dish bursting with freshness and omega-3 goodness.
Ingredients:
  • 170g skinless ocean trout fillet
  • 9.20 gm olive oil
  • 125g can red kidney beans, rinsed, drained
  • 20g drained pickled jalapenos
  • 4 Sicilian olives or green olives
  • 125g cherry tomatoes, halved
  • 1.25 gm ground cumin
  • 1/2 red onion, thinly sliced
  • Lime wedges, to serve
  • Coriander leaves, to serve
  • 1/4 avocado, unpeeled
Instructions:
  • Lay the trout on a plate and transfer the plate to a bamboo steamer. Season the trout, cover, and place over a wok with gently simmering water for 10 minutes, or until cooked through. Take the steamer off the wok and let the trout rest for 3 minutes before serving.
  • Heat oil in a saucepan over medium heat. Add kidney beans, jalapenos, olives, tomato, and cumin. Cook and stir for 3-4 minutes until heated through.
  • Plate the bean mixture, layer with trout, and sprinkle with red onion and coriander. Accompany with avocado slices and lime wedges for squeezing.

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