Asian Rainbow Trout Slaw - Whole30
This Asian Rainbow Trout Slaw is delicious, super easy, and takes about 20 min to cook (including prep). It can also be made with leftover roasted chicken if you are not fond of fish.
Servings: 4 people
Ingredients
Asian Rainbow Trout Slaw
- 1 lb rainbow trout preferably wild-caught
- 1/2 head purple cabbage shaved
- 1/2 head napa cabbage shaved
- 2 med-sized carrots julienned
- 1 cup snow peas left whole
- 1 cup fresh cilantro leaves torn
- 12-15 sprigs fresh mint torn
- 12-15 sprigs fresh Thai basil torn
- 3 green onions finely sliced on bias
- 1 red chili pepper finely sliced on bias
- 1 tsp avocado oil
- pinch kosher salt
- pinch black pepepr
Vinaigrette
- 3 tbsp rice wine vinegar
- 3 tbsp coconut aminos
- 1.5 tbsp toasted sesame oil
- 1 tsp fresh ginger finely grated
- 1 tsp fresh garlic finely grated
- 1.5 tbsp maple syrup omit if whole30
- 1 dash fish sauce compliant
Instructions
Rainbow Trout
- Preheat oven to 400F and position a rack in the centre position.
- Rinse and pat trout dry. Brush both sides with avocado oil and lightly season with kosher salt and pepper. Lay trout on a baking sheet skin-side up.
- Once oven is preheated, switch to broil mode. Transfer fish to oven and broil 6-7 minutes or until cooked through and skin is crispy. *Note: this cooking time works best for a trout filet approximately 1" thick.
Asian Slaw
- Add red cabbage, napa cabbage, carrots, snow peas, cilantro, mint, basil, and green onions to a large mixing bowl and toss everything to combine.
- In a separate, smaller mixing bowl, add rice wine vinegar, coconut aminos, sesame oil, ginger, garlic, maple syrup and fish sauce. Stir until thoroughly combined.
- Pour vinaigrette over the slaw and toss everything to coat. Transfer to a serving platter, top with the broiled trout, garnish with green onions and chilies. Serve!