Name: Thaise forelslaai
Yield: Genoeg vir 4. Serves 4
Cuisine: European
Ingredients: Thai-slaaisous; 60 ml (¼ k) olie; 30 ml (2 e) sojasous; 30 ml (2 e) gekoopte Sweet Chilli-sous; 15 ml (1 e) sesamsaad, liggies gerooster; Klappermelkslaaisous; 180 ml klapperroom; 5 ml (1 t) elk gekapte knoffel, brandrissie en gemmer; 15 ml (1 e) lemmetjiesap; 1 gerookte forel; 30 ml (2 e) olie; sout en gemaalde swartpeper; Slaai-bestanddele; 100 g mange tout en ½ baba-groenkool, dun gesny; 2 appels, in dun skyfies gesny; 3 pakchoi, middeldeur gesny en geblansjeer; 2-3 jong murgpampoentjies, in linte gesny en geblansjeer; 100 g edamame-sojabone, geblansjeer; 4 radyse en 2 vinkelknolle, in dun skyfies gesny; ’n hand vol kruisement en koljander; 60 ml (¼ k) elk spruite, grondbone en vars klapper skaafsels; English Recipe; Thai dressing; 60 ml (¼ cup) oil; 30 ml (2 tbsp) soy sauce; 30 ml (2 tbsp) bought Sweet Chilli Sauce; 15 ml (1 tbsp) sesame seeds, lightly toasted; Coconut milk dressing; 180ml coconut cream; 5 ml (1 teaspoon) each chopped garlic, chilli and ginger

Thaise forelslaai

Serves: Genoeg vir 4. Serves 4 Nutrition facts: 200 calories 20 grams fat

Ingredients

Thai-slaaisous
60 ml (¼ k) olie
30 ml (2 e) sojasous
30 ml (2 e) gekoopte Sweet Chilli-sous
15 ml (1 e) sesamsaad, liggies gerooster
Klappermelkslaaisous
180 ml klapperroom
5 ml (1 t) elk gekapte knoffel, brandrissie en gemmer
15 ml (1 e) lemmetjiesap
1 gerookte forel
30 ml (2 e) olie
sout en gemaalde swartpeper
Slaai-bestanddele
100 g mange tout en ½ baba-groenkool, dun gesny
2 appels, in dun skyfies gesny
3 pakchoi, middeldeur gesny en geblansjeer
2-3 jong murgpampoentjies, in linte gesny en geblansjeer
100 g edamame-sojabone, geblansjeer
4 radyse en 2 vinkelknolle, in dun skyfies gesny
’n hand vol kruisement en koljander
60 ml (¼ k) elk spruite, grondbone en vars klapper skaafsels
English Recipe
Thai dressing
60 ml (¼ cup) oil
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) bought Sweet Chilli Sauce
15 ml (1 tbsp) sesame seeds, lightly toasted
Coconut milk dressing
180ml coconut cream
5 ml (1 teaspoon) each chopped garlic, chilli and ginger
15 ml (1 tbsp) lime juice
1 smoked trout
30 ml (2 tbsp) oil
salt and ground black pepper
Salad ingredients
100g mange tout and ½ baby green cabbage, thinly sliced
2 apples, thinly sliced
3 pakchoi, halved and blanched
2-3 courgettes, cut into ribbons and blanched
100g edamame soy beans, blanched
4 radishes and 2 fennel bulbs, thinly sliced
A handful of mint and coriander
60 ml (¼ cup) each sprouts, peanuts and fresh coconut shavings

Instructions

1 Meng al die bestanddele vir die Thai-slaaisous en hou eenkant.
2 Verhit die klapperroom, knoffel, brandrissie en gemmer in ’n pannetjievir 4-5 min. of tot dit sterk kook. Roer dielemmetjie sap by. Hou eenkant.
3 Verhit die olie in ’n pan en sit die forel velkant na onder in die warm olie.
4 Geur met sout en peper en braai vir 4-5 min. of tot die vel bros is. Sit ’n deksel op en verminder die hitte.
5 Braai vir nog 3-4 min. of tot die vis ligpienk is. Haal die pan af.
6 Meng die Thai-slaaisous deur die res van die slaaibestanddele.
7 Pak die vis op ’n dienbord en stapel die slaai groente bo-op. Sit voor met die klapperroomsous.

English recipe

Thai trout salad

1 Mix all the ingredients for the Thai dressing and set aside.
2 Heat the coconut cream, garlic, chilli and ginger in a pan for 4-5 min. Stir in the lime juice. Set aside.
3 Heat the oil in a pan and put the trout skin side down in the hot oil.
4 Season with salt and pepper and fry for 4-5 minutes or until the skin is crisp. Put a lid and reduce the heat.
5 Cook for another 3-4 minutes or until the fish is light pink. Remove from the pan.
6 Mix the Thai dressing with the rest of the salad ingredients.
7 Place the fish on a serving platter and pile the vegetables on top. Serve with coconut milk sauce.

forelslaai

Rooi Rose