Ingredients

  • Serves 4 people
  • 1 smoked trout, skin removed and flaked into pieces

    ¼ bunch coriander, washed, roughly chopped

    ¼ bunch mint leaves, roughly chopped

    2-3 kaffir lime leaves, finely sliced

    1 pomelo, peeled and broken into pieces 

    1 lime, juiced

     

  • coconut sambal:

    200g freshly frozen coconut flesh grated 

    Chilli powder, to taste

    2 tsp maldive fish, pound into powder

    1-2 limes, juice, to taste

    1 shallot, finely diced 

     

  • to serve:

    ½ bunch curry leaves, fried until crispy

    10g crispy shallots

    Salmon caviar

Diana Chan's Smoked Trout Salad with Coconut Sambal & Pomelo
Recipe Courtesy of
Asian Food Network

Diana Chan's Smoked Trout Salad with Coconut Sambal & Pomelo

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A bright and refreshing side dish or appetizer, this Smoked Trout Salad with Coconut Sambal & Pomelo combines the zing of lime, the sweet crunch of freshly grated coconut flesh, the tanginess of pomelo, the heat of chilies and the intoxicating flavors of smoked trout to bring together an addictively good treat to whet your appetite. For those who love the Thai Pomelo Salad (Yum Som-O), this dish gives you all those beautiful intense flavors, but with extra spice from the coconut sambal.
  • Easy
  • 30 min
  • 0 min
  • 10 min
  • 2 steps
  • 14 Ingredients
  • Easy
  • 2 steps
  • 14 Ingredients
  • 30 min
  • 0 min
  • 10 min

Instructions

  1. Make the coconut sambal

    • Mix all of the ingredients for the coconut sambal in a bowl. 
    • Use a spoon or your hands to mix the ingredients, ensuring everything is evenly distributed. 


  2. Build the salad

    • In a bowl, toss trout, mint, coriander, lime leaves, pomelo and lime juice. 
    • Add the coconut sambal and toss gently. 


Garnish and Serve!

Pour onto the serving platter and top with crispy shallots, curry leaves and caviar. 

Garnish and Serve!
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    Ingredients
    • Serves 4 people
    • 1 smoked trout, skin removed and flaked into pieces

      ¼ bunch coriander, washed, roughly chopped

      ¼ bunch mint leaves, roughly chopped

      2-3 kaffir lime leaves, finely sliced

      1 pomelo, peeled and broken into pieces 

      1 lime, juiced

       

    • coconut sambal:

      200g freshly frozen coconut flesh grated 

      Chilli powder, to taste

      2 tsp maldive fish, pound into powder

      1-2 limes, juice, to taste

      1 shallot, finely diced 

       

    • to serve:

      ½ bunch curry leaves, fried until crispy

      10g crispy shallots

      Salmon caviar

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