Put the salad on top of the fish and take it to the table.
- 3 trout fillets
- 3 egg whites
- 1 tbsp all purpose flour
- 1 tbsp cornstarch
- 1/4 cup Thai sweet chilli pepper sauce
- 2 tbsp canola oil
- 1 cup edamame beans
- 3 tbsp chopped gherkins
- 2 hard boiled eggs chopped
- 1 head broccoli steamed
- 2 tbsp chopped pickled onions
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 1/8 cup white wine vinegar
- 1 tsp brown sugar
- 1 Orange cut into slices
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Dry the fish fillets.
Blend the eggs whites, flour, cornstarch and Thai sweet chilli pepper sauce.
Beat well.
Soak each fillet in the batter.
Place in the heated canola oil.
Cook 3 minutes on each side.
Place on a platter.
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Clean and cut the broccoli into small pieces.
Place in a microwaveable dish and add 2 tbsp of water.
Cook on high for 5 minutes.
Meanwhile chop the boiled eggs, gherkins and onions and put in the bottom of a large bowl.
Once the broccoli is steamed, cool and place in the bowl.
Put the edamame beans on top of the broccoli.
I used frozen edamame that I thawed.
Now mix the dressing by placing the olive oil, dijon mustard, white wine vinegar and brown sugar in a jar and shake.
Pour over the other ingredients and toss to mix.
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To plate place one trout fillet on a plate and top with the salad.
Use the cut orange slices to decorate.