Thai-inspired peach salad with trout

Step by Step

Step 1

Using a large pestle and mortar (or a large bowl and the end of a rolling pin), bash together the chillies, sugar and lime juice, then add the peanuts and pound to break them into a coarse rubble. Transfer to a bowl if your mortar is very full, add the tomatoes and green beans, then bash a little more, splitting and bruising them rather than destroying. Spoon the bashed ingredients and any juices into a mixing bowl if not already in one, add the fish sauce and peach slices, toss together and leave for 10 minutes.

Step 2

Heat the rice according to pack instructions and lightly season the trout. Heat the oil in a large nonstick frying pan over a medium-high heat, then add the fillets skin-side down. Cook for 2½ minutes to crisp the skin, then cook the trout on each side edge for 30-40 seconds, plus a further 30 seconds on its base (if you have tail fillets, simply cook on the skinless side for 1½-2 minutes) until cooked through and opaque. Remove the fish skin, if liked, then serve alongside the rice and peach salad.