Name: Poached Ocean Trout Salad
Total time: 35 min
Yield: 20
Ingredients: 1½ cups (375ml) fish stock; 4 x 200g skinless ocean trout fillets; 340g asparagus, trimmed, sliced thickly on the diagonal; 160g green beans, trimmed, cut into 2cm lengths; 2 tbsp sesame seeds; 1 medium telegraph cucumber (400g); 500g small red radishes, trimmed, sliced thinly; 200g baby spinach leaves; 200g mizuna leaves; JAPANESE DRESSING; 6cm piece fresh ginger (30g), grated finely; ¼ cup (60ml) olive oil; 2 tbsp lime juice; ¼ cup (60ml) mirin; ¼ cup (60ml) soy sauce; 1 tbsp finely grated palm sugar; 1 small red Thai chilli, chopped finely

VMG Recipes