This Guangxi-style smoked trout salad is inspired by a versatile pork salad by Spice Temple chef Andy Evans. It’s more a concept than a recipe; Andy usually makes it with char siu (see video below) and it’s just as delicious with cooked prawns, barbecued squid or even sashimi salmon or tuna. Add or substitute different Asian herbs to suit your taste or use whatever you have on hand.

Serves 2

Ingredients
  • 120g smoked rainbow trout fillet, skin off
  • ¼ cup raw peanuts
  • 1 tablespoon Chinkiang vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame seeds, toasted
  • 1 cup coriander leaves and fine stems, washed and dried
  • 1 small red onion, shaved into very thin slivers
  • 1 green onion, finely sliced on the diagonal
  • Steamed jasmine rice, for serving
Method
  1. Flake trout into bite-sized pieces, cover and set aside for 30-60 minutes to allow it to come to room temperature.
  2. Meanwhile, preheat the oven to 160°C, spread peanuts and sesame seeds on separate oven trays and place in the oven for 15 minutes or so, stirring occasionally, until lightly coloured.
  3. Roughly chop peanuts, combine with sesame seeds and set aside.
  4. Combine vinegar, vegetable oil and soy sauce in a large bowl.
  5. Add trout, peanuts and sesame seeds then coriander, red onion and green onion and toss gently to combine.
  6. Pile onto a platter and serve with steamed rice.

Share page on:

Guangxi-style Pork Salad

Join Me Soon

What Other Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)