Name: Smoked trout with marinated eggs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 (as a starter) servings
Cuisine: Starters & Light meals
Ingredients: rice 4 T,rooibos or honeybush tea leaves 3 T,star anise, smashed 3,trout or salmon 450 g,For the marinated eggs: ,free-range eggs 3,ponzu sauce 1 cup,fish sauce 1 T,rice vinegar 1⁄4 cup,red chilli, chopped 1,garlic, minced 1 t,fresh ginger, minced 1 t,To garnish: ,pineapple, shaved ,spring onions, shredded ,sesame seeds, toasted ,coriander ,lime wedges ,Woolworths trout pearls

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Smoked trout with marinated eggs

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Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

3 T Woolworths ghee
1 onion, finely chopped
1 t Woolworths prepared ginger, garlic and chilli cubes of each
2 t coriander seeds, toasted
2 t cumin seeds, toasted
2 t green cardamom
1 T poppy seeds
450 g Woolworths frozen hake medallions
250 g Greek yoghurt
sea salt and freshly ground black pepper, to taste
brown rice, for serving
rotis, toasted, for serving
fresh pineapple, sliced, for serving

Method

1. Heat the ghee in a large saucepan over a medium heat. Add the onion and sauté until soft.

2. In a mortar and pestle, pound the garlic, ginger, chillies, coriander, cumin and green cardamom until a paste forms. Add the paste and the poppy seeds to the sautéed onions. Cook for 5 minutes.

3. Add the hake and fry until the one side is slightly brown, then remove from the pan. Add the yoghurt to the pan and heat through, then season.

4. Return the hake to the pan and cook over a low heat for 10–15 minutes, or until cooked through. Serve hot with the brown rice, rotis and pineapple.

Cook's note: To jazz up this easy curry, add frozen shelled prawns to the sauce and poach them for five minutes before serving.

Find more curry recipes here.

Photograph: Andrea van der Spuy
Food assistant: Bianca Strydom

This is a test recipe

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Ingredients

Method