Trout with chilli cucumber relish


Trout is a cheaper option to a lot of other fish such as salmon. It is quite bony but the flesh has a very nice flavour. I used Rainbow trout for this dish.


Serves 2

  • 2 Rainbow trout fillets
  • 1 tsp oil
  • 2 tsp chilli flakes
  • 1/2 cucumber
  • 1 tsp salt
  • 2 tbsp rice vinegar
  • 3 tsp caster sugar
  • 1 red chilli, deseeded and sliced
  • 1 tsp grated ginger
  • 2 tbsp cold water

Cut the cucumber lengthways, scoop out the seeds and slice. In a bowl mix the salt, vinegar, sugar, chilli and ginger. Add the water and mix well. Pour over the cucumber, cover and leave to marinate while you cook the trout.

Brush the trout with the oil, season and sprinkle over the chilli flakes. Place the trout under the grill for 6 minutes on each side. Serve with the cucumber relish and lemon wedges.



5 Comments Add yours

  1. Simon says:

    The hot and cool contrast makes chilli and cucumber a great combination. Especially with fish! Trout is really underrated and just as good as salmon but for half the price.

    1. meganchapple says:

      Trout sounds bad but it’s very similar to salmon. I’ve started cooking it a lot more

  2. chef mimi says:

    yum! I love your use of the chile pepper!

    1. meganchapple says:

      Thank you. It’s my favourite ingredient

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